Venere rice salad with apple, almonds, cherry tomatoes, and 24-month white cow Parmigiano shavings

Preparation

1. STEP 1 OF 4

   Rinse the Venere rice under running water and cook it in plenty of salted water for about 35 minutes (or according to package instructions). Drain and let cool.

2. STEP 2 OF 4

   Cut the green apple into cubes and season it with lemon juice to prevent browning. Lightly toast the almonds in a pan and coarsely chop them. Wash the cherry tomatoes and cut them in half or quarters. Slice the celery thinly.

3. STEP 3 OF 4

   In a large bowl, combine the cooled rice, apple, cherry tomatoes, celery, and almonds. Add the oil, salt, and pepper, then mix well.

4. STEP 4 OF 4

   Plate the salad, top with generous shavings of 24-month White Cow Parmigiano, and, if desired, a drizzle of extra oil.

Suggestions

• For an even richer variant:

• For a gourmet contrast:

General Information

Analysis

Macronutrients (100 gr)