Mixed Salad with Rosso Imperiale

Ingredients:

• 1 head escarole
• 150 g Rosso Imperiale
• 60 g walnut kernels
• 1 celeriac (Verona celery)
• Lemon juice to taste
• 2 green apples
• 3 tbsp olive oil
• 1 Trevisano radicchio
• Salt to taste
• Pepper to taste

Preparation:

Wash 1 small celeriac, clean it and peel it. Cut it into slices and then into strips. Put them to soak in cold water acidulated with lemon juice. Wash and dry 1 head of escarole and 1 head of Trevisano radicchio and chop the leaves. Peel 2 green apples, slice them and sprinkle them with lemon juice. Chop 60 g of walnut kernels and dice 150 g of Rosso Imperiale. Drain and dry the celeriac and put all the ingredients into a bowl. Emulsify 3 tbsp of olive oil, 1 tbsp of lemon juice, salt and pepper. Drizzle the salad with the dressing prepared, mix and serve.