Cut the primosale into strips and then into small cubes of about half a centimeter.
Place the cubes in an airtight container and season them with lemon zest and juice, extra virgin olive oil, fresh thyme, and mint.
Close the container and let it rest in the refrigerator for at least 2 hours, preferably between 2 and 5 hours.
Slice the nectarines and cut the Tropea onions into rings after peeling them.
In a non-stick pan, pour a drizzle of oil and add the onion rings and a pinch of salt. Sauté over high heat, then deglaze with apple cider vinegar and lower the heat.
Add the nectarine slices to the pan, stir, and cook for a few minutes until they start to caramelize. Remove from heat and let cool.
Divide the salad onto plates, add the marinated primosale, and garnish with fresh mint.
Store in the refrigerator
If you want a vegan version, you can replace the primosale with tofu. Add balsamic vinegar for a more intense flavor!
Italia, Lombardia
| Energy (kcal) | 78.38 |
| Carbohydrates (g) | 4.25 |
| of which Sugars (g) | 4.08 |
| Fat (g) | 6.02 |
| of which Saturates (g) | 0.86 |
| Protein (g) | 0.79 |
| Fiber (g) | 2.6 |
| Sale (g) | 11.56 |
