Salad with endives and Anthotyros Dry

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1 endive salad

4 flower zucchinis

Juice of a lemon

Olive oil


2 slices of Anthotyros Dry Kalogeraki cut in half


Wash the salad very well and leave it on absorbent paper to dry. Remove the hard stalks, put in a large bowl and add olive oil and salt. Stir and leave for 5-10 minutes to soften slightly. Cut the zucchini into thin slices. In a non-stick pan with a little olive oil, bake the Anthotyros Dry until it gets a nice color on both sides. Put the salad on a plate, the zucchini and the baked Anthotyros Dry on top. At the end add the lemon and a little pepper.

Tips: Add the lemon at the end so that the salad does not oxidize and lose its vibrant color.

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