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Breast of roasted or boiled chicken 200 gr.
1\2 radicchio
4 leaves curly lettuce,
1 small bunch of rucola
4 tablespoons olive oil, 4 tablespoons balsamic vinegar, 4 teaspoons truffle pate'
16 white grapes.
Cut the various salad vegetables in a julienne, place in the center of the plate. Cut the breast of chicken into sticks, place over the salad. Peel and split the grapes, removing seeds, distribute over the salad. Mi the balsamic vinegar fist with salt to taste, then add the extravirgin olive oil, mix well with a fork or whisk to emulsify, fold in the truffle pate' and pour over the salads.
1\2 radicchio
4 leaves curly lettuce,
1 small bunch of rucola
4 tablespoons olive oil, 4 tablespoons balsamic vinegar, 4 teaspoons truffle pate'
16 white grapes.
Cut the various salad vegetables in a julienne, place in the center of the plate. Cut the breast of chicken into sticks, place over the salad. Peel and split the grapes, removing seeds, distribute over the salad. Mi the balsamic vinegar fist with salt to taste, then add the extravirgin olive oil, mix well with a fork or whisk to emulsify, fold in the truffle pate' and pour over the salads.
