Winter Salad with Carandini Glaze with white Condiment & Parmigiano Reggiano

Winter Salad with Carandini Glaze with white Condiment & Parmigiano Reggiano

200g red chicory

100g green cabbage

100g fennel

100g Brussels sprouts

100g toasted walnuts

100g black and white grapes

Extra virgin olive oil, salt and pepper to taste

150 ml Carandini Glaze with White Condiment & Parmigiano Reggiano

Suggested match

White Glaze with Sweet White Vinegar and Parmigiano Reggiano PDO

cad.

Method

Wash and prepare the vegetables, coarsely chop the red chicory.

Slice the fennel and cabbage using a vegetable slicer and strip the leaves from the Brussels sprouts.

Combine the vegetables, nuts and grapes (cut in half) in a bowl and season with extra virgin olive oil, salt, pepper and Carandini Glaze.

Place in individual salad bowls and serve

Glaze with Aceto Balsamico di Modena PGI and Parmigiano Reggiano PDO.
Try them with this recipe

Discover the range

Glaze with Aceto Balsamico di Modena PGI and Parmigiano Reggiano PDO.
Try them with this recipe

Tradition and innovation find their meeting point. Born from the union of an IGP product and a PDO, the Balsamic Vinegar of Modena and Parmigiano Reggiano represents the fusion of two of Italy's most iconic food products in a single bottle.

Discover the range

Glaze with Balsamic Vinegar of Modena & Parmigiano Reggiano PDO

White Glaze with Sweet White Vinegar and Parmigiano Reggiano PDO