Spring buds salad and Piemontino Valgrana

Difficulty

low

Ingredients

Piemontino Valgrana
Curly Endive
Lattuce
Escarole
Lamb’s lettuce

Sauce ingredients
125 g of low-fat yogurt
2 dl of extra virgin olive oil
2 teaspoons of sugar
As needed of pepper
As needed of salt

Procedure

Put in a bowl all the salads washed and cut together with thin chips of Piemontino.
Dress with extra virgin olive oil, salt and add the sauce. Finally, frizzle some crunchy bread croutons and serve.

Chef Paolo Lautero