FRIJE

Instructions

• 1.   For the dressing:
• 2.   Pour the balsamic vinegar into the salad bowl and gradually whisk in the olive oil, add the finely chopped garlic and basil or parsley, season with salt and pepper.
• 3.   Cook the 4 artichoke hearts in boiling salted water for 10 minutes.
• 4.   Once cooked, refresh them in cold water.
• 5.   Cut the tomatoes into quarters, then add them to the salad bowl.
• 6.   Dice the avocado and add it to the tomatoes.
• 7.   Cut the thin slices of mozzarella in half and add them to the salad bowl.
• 8.   Cut the artichoke hearts into 4 or 6 pieces, depending on their size, and add them to the salad bowl.
• 9.   Sprinkle everything with Parmesan cheese and refrigerate for 1 hour.
• 10.   Serve with fresh bread.

Nutritional information *