Salad of scarola, toasted pine nuts, raisins, taggiasca olives, pomegranate grains and Grana Padano Riserva
Easy
4 per.
15 minIngredients
800 g of curly endive
100 g of Grana Padano Riserva
120 g of raisins
80 g of pine nuts
80 g of Taggiasca olives
1 pomegranate
extra virgin olive oil
salt
pepper
Preparation
FSoften the raisins in a bowl of water and toast the pine nuts in a non-stick pan.
Wash and dry the salad, cut it into strips and place in a salad bowl. Add the toasted pine nuts, raisins, olives, pomegranate grains and flakes of Grana Padano Riserva. Season with a dash of extra virgin olive oil, salt and pepper, mix well and serve immediately.
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