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250 g
Fennels
100 g
Chestnuts
300 g
Endive
40 g
EVO olive oil
q.b.
Salt
200 g
Green apple
5 g
Powdered ginger
200 g
Pink Grapefruit

1
Peel the grapefruit and cut it into slices, paying attention to catch his juice

2

3
Wash the apple, dry it and cut it into thin slices
Wash the fennel too, dry it and cut it into thin slices

4

5
Put the endive leaves in a plate, the fennel slices, the apple slices, the grapefruit and
the chestnuts too
In another bowl, mix the EVO olive oil, the grapefruit juice, a little of salt and the powdered ginger. Season the salad with this sauce and serve

6
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