MIXED SALAD WITH GENOESE PESTO

cundiggiun

Ingredients for 4 persons:

  • 2 sailor’s crackers or dry bread
  • 300 gr/ 10.6 oz potatoes
  • 200 gr/ 7 oz green beans
  • 100 gr/3 oz sugar snap peas
  • 10 cherry tomatoes
  • 2 hard-boiled eggs
  • pitted Taggiasche olives
  • 200 gr/ 7 oz Genoese pesto in jar

Steps
Make hard-boiled eggs, boil potatoes, green beans and sugar snap peas, wet bread with water and tomato dressing, previously cut into slices and seasoned.

Place green beans, sugar snap peas and potato cubes in a salad bowl, then add cherry tomatoes and olives, pesto, hard-boiled eggs cut in half, and some minced basil.

Created by chef Tina Cosenza of Ristorante Teresa for “Il Pesto di Pra’”.