Salad tricolor of fusilli

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  • Fusilli tricolor: 225 g
  • Green beans: 175 g
  • Stalk celery, sliced: 1
  • Red pepper in small cubes: 1
  • Black olives, pitted and sliced: 50 g
  • Extra virgin olive oil: 4 Tablespoons
  • White wine vinegar: 4 Tablespoons
  • Salt and pepper freshly grind: taste.
  • Lettuce: 8 Sheets


Bake the fusilli in boiling water with salt, until al dente, and then drain in a colander.

Trim the green beans and scald in water with salt for about 4 minutes. After you place immediately in cold water to stop the cooking process. Drain and cut the beans in the middle.

Blanch the celery for about 2 minutes. Mix the oil, vinegar, salt, pepper and pepper cayenne in a large bowl.

Join the mass, beans, celery, red bell pepper and olives. Correct the seasoning, if necessary, and add more salt-and-pepper cayenne. Let marinate for about 15minutos. In each dish, place 2 lettuce leaves, overlaying a portion of the salad after you serve.

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