Tuscan mixed salad leaves

A ready washed mix of young arugula, radicchio, frisee and spinach leaves with a piquant bitterness, for salads with olive oil and balsamic.

Tuscan mixed salad leaves are a ready washed mix of young leaves of arugula, radicchio, frisee, lollo rosso, spinach and chard with a pronounced piquant bitterness, a variety of colour and a crunchy texture in the Mediterranean style. It is served as a base for salads with olive oil and balsamic, with bruschetta, pasta, cheese and jamon, put into sandwiches and onto serving plates.

Recipes with this ingredient

Duck legs with cinnamon and grapefruitRussian cuisine | Main courses

Duck legs with cinnamon and grapefruit are an exquisite combination of juicy meat with spicy and sweet notes that reveal the richness of Russian cuisine. Spicy cinnamon adds warmth and depth to the dish, while grapefruit provides a refreshing citrus tang, creating a harmonious balance. Historically, duck dishes have been part of festive feasts, symbolizing abundance and culinary skill. Baked in foil, duck legs retain tenderness, while the final roasting adds an appetizing crust. Garnishing with fresh salad and cherry tomatoes makes the dish light and vibrant. An ideal choice for a cozy family dinner or a festive gathering.

120

Light Italian salad with goat cheese and seedsItalian cuisine | Salads

A light Italian salad with goat cheese and seeds embodies the freshness and simplicity of Mediterranean cuisine. Its origins are tied to the traditions of Italian rural regions where natural products play a key role. A mix of crisp salad leaves, sweet cherry tomatoes, tender goat cheese, and crunchy seeds creates a harmonious balance of flavors. Olive oil and fragrant Italian herbs enhance the natural tones of the ingredients, giving the dish expressiveness. This salad is perfect as a light snack or an exquisite appetizer. It refreshes, nourishes, and delights with its elegant simplicity.