- 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.