Summer Salad with Carandini White Glaze with Parmesan

Summer Salad with Carandini White Glaze with Parmesan

2 celery stalks

4 carrots

1 punnet mixed edible flowers

1 punnet soya bean sprouts

Extra virgin olive oil, salt and pepper to taste

Carandini  Glaze with White Condiment and Parmigiano Reggiano 50ml

Suggested match

White Glaze

with White Condiment and Parmigiano Reggiano PDO

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Method

Wash and prepare the carrots and celery, cut into strips lengthwise using a potato peeler.

Combine all the ingredients (carrots, celery, edible flowers and soybeans) in a bowl and season with Carandiniwith White Condiment and Parmigiano Reggiano, extra virgin olive oil, salt and pepper.
Once well mixed, compose the salad in the centre of a plate, decorate with the largest flowers on top and serve.

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

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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 BVM PGI & Parmigiano Reggiano PDO

White Glaze

with White Condiment and Parmigiano Reggiano PDO

Other recipes with White Glaze.

with White Condiment and Parmigiano Reggiano PDO