Type
Main courses
Difficulty
Medium
Method
25 minutes
Season
Summer
Ingredients for 4 people
2 Linea Osella cheeses
3 medium yellow potatoes
2 or 3 black or purple carrots
20 beetroot sprouts
100 g of mixed green salad leaves
30 g of extra virgin olive oil
1 spoon of red wine vinegar
1 bunch of parsley
salt and pepper
Method
Peel the potatoes and the carrots, boil some salted water, adding a spoon of red wine vinegar and some coarse sea salt. Finely slice the potatoes and cook them in the water that you’ve prepare, for 10 minutes. The vinegar will keep them crisp. Now add the carrots sliced into ribbons. The carrots will release their colour, turning the potatoes pink. Drain immediately and cool under the cold water tap. Place the salad on the plate, arranging the Linea Osella cheeses over it, and top with the potatoes and carrots. Blend the parsley with the oil, salt and pepper using a hand blender. Complete with the beetroot sprouts and the parsley sauce.
