Panissa salad
A salad made by mixing “raw” panissa (a mixture of chickpea flour and water, cooked in a pot on the stove and then left to cool in the fridge), seasoned with oil, vinegar and pepper, after having cut it into squares.
Ingredients
8 slices of cooked panissa
80 g of Taggiasca olives
1 red onion
Juice of 1 lemon
Parsley
Extra-virgin olive oil
Salt and pepper
Vinegar
Preparation
Cut the panissa into small cubes and place it in a salad bowl; add onion and celery cut into thin slices and Taggiasca olives.
Season with olive oil, vinegar, lemon juice and pepper. Finally add a few leaves of parsley!
A fresh and nourishing dish, typical of all Liguria!
