The vegetable salad with our Extra Virgin Oil “Pinzimonio” and Tuscan Artichokes is a light, healthy and fast recipe, perfect for any occasion. Thanks to the fresh and aromatic taste of our Extra Virgin Oil “Pinzimonio” – enriched with lemon and black pepper – and the unique taste of Tuscan Artichokes in Extra Virgin Oil, this salad turns a simple dish into a tasty and full of freshness.

Preparation time: 15 minutes
Cooking time: 0 minutes
Difficulty: Easy

Ingredients (for 2 people):

• 2 carrots
• a head of lettuce
• a head of red radicchio
• 2 zucchini
• a yellow pepper
• half a fennel
• 280 g of Tuscan Artichokes in extra virgin oil
• 50 ml of Extra Virgin Oil “Pinzimonio”

Preparation:

1. Prepare the vegetables:
   Start by carefully cleaning all the vegetables. Remove the stem from the lettuce, cut off the leaves of the carrots, divide the fennel in half and reduce the yellow pepper into thin slices, removing the stem and seeds. Wash all vegetables well and dry them carefully.
2. Slice and arrange:
   Cut the zucchini into thin slices and arrange them on a large plate, creating a colorful and appetizing base. Add the other prepared vegetables: lettuce, radicchio, carrots, fennel and pepper, trying to distribute them in a balanced way for a visually beautiful and inviting dish.
3. Season:
   In a small jar, pour 50 ml of “Pinzimonio” Extra Virgin Oil. Close the jar and shake well to emulsify the oil with black pepper and lemon, so as to obtain a uniform seasoning. Pour the oil over the vegetables and stir gently.
4. Add the Tuscan Artichokes:
   Open the jar of Tuscan Artichokes in Extra Virgin Oil and drain well. Cut them into small pieces and add them to the vegetable salad for a tasty and original touch.
5. Serving:
   Serve the vegetable salad immediately, as a fresh and light dish, or as a side dish for more hearty dishes.

Final tip:

For an even more tasty variation on your vegetable salad, you can add some parmesan flakes or chopped walnuts for a crispy touch. The Extra Virgin Oil “Pinzimonio” perfectly enhances the taste of raw vegetables, but you can also add a pinch of coarse salt for a more delicate and fragrant taste.mento, and add the Tuscan Artichokes in another container for a touch of taste. Your vegetable salad with extra virgin oil is ready to be served, fresh and rich in flavors!