Spring salad with Piemontino chips

Difficulty

low

Ingredients

Piemontino Valgrana chips
100 g of endive salad
100 g of white and red lettuce
100 g of oil
100 g of chicory
50 g of mustard
100 g of lamb’s lettuce
30 g of lemon juice

Procedure

Cut the vegetables and prepare a salad, then mix with a “citronette” (emulsion of lemon and oil) previously prepared. Add some chips of Piemontino to the salad before serving

Chef Paolo Lautero