A fresh salad with buffalo mozzarella scented with basil, ready in just 30 minutes.
Boil the chard for about 20 minutes in plenty of salted water.
Meanwhile, peel the carrots and cut them into julienne strips; steam them for 5-8 minutes together with the mint leaves.
Let the vegetables cool and assemble the dish as you like, add 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 |
| Fibre (g) | 1.54 |
| Salt (g) | 0.15 |
