A fresh salad with buffalo mozzarella and the aroma of basil, ready in just 30 minutes.
Boil the Swiss chard for about 20 minutes in plenty of salted water.
Meanwhile, peel the carrots and cut them into julienne; steam them for 5-8 minutes together with the mint leaves.
Cool the vegetables and arrange the plate as desired, adding the walnut kernels, salt and finally the basil dressing.
Serve after 20-30 minutes to make the dish even tastier.
Wine
24 hours in the refrigerator after the vegetables have cooled.
Serve accompanied by carasau bread or toasted bread.
Italia, Sardegna
| Energy (kcal) | 152.25 |
| Carbohydrates (g) | 3.9 |
| of which Sugars (g) | 3.62 |
| Fat (g) | 11.29 |
| of which Saturates (g) | 2.25 |
| Protein (g) | 8.39 |
| Fiber (g) | 1.54 |
| Sale (g) | 0.15 |
