Servings:
4
Prep time:
40
INGREDIENTS
- 400 g agretti
- 400 g di boiled cannellini beans
- 8 radishes
- 2 bunch of radish sprouts
- 2 tablespoons of tamari
- 4 tablespoons of extra virgin olive oil
- 4 tablespoons of apple vinegar
- 1 bunch of Cerignola olives
- chili pepper powder to taste
INSTRUCTIONS
- Wash the agretti and remove the final part close to the roots with a knife, then scald them in a pan with a little oil (if you prefer, to avoid too much fat, use lemon juice or a ladle of water).
Wash the radishes and cut them into thin slices. - In a small bowl, whisk the extra virgin olive oil, vinegar, tamari and powdered chili pepper with a fork or a small whisk.
- In a serving dish place the agretti, cannellini, olives, radishes and sprouts and sprinkle everything with the dressing.
It’s recommended to serve the salad with toasted wholemeal bread.
