Recipes
Mushroom salad with escarole
PREPARATION
Clean the mushrooms well with a cloth and cut in fine slices, sprinkling them with lemon to stop them turning black. Chop up the endive lettuce and water cress finely and mix it all together with some finely chopped shallots.
Separately, mix the Aliño mint-flavoured wine vinegar with a teaspoonful of tomato sauce, salt and pepper.
Slowly add Aliño extra virgin olive oil and beat until creamy. Pour the dressing over the salad and mix well.
USED PRODUCTS
Wine Vinegar with Mint
PREPARATION
Clean the mushrooms well with a cloth and cut in fine slices, sprinkling them with lemon to stop them turning black. Chop up the endive lettuce and water cress finely and mix it all together with some finely chopped shallots.
Separately, mix the Aliño mint-flavoured wine vinegar with a teaspoonful of tomato sauce, salt and pepper.
Slowly add Aliño extra virgin olive oil and beat until creamy. Pour the dressing over the salad and mix well.
USED PRODUCTS
Wine Vinegar with Mint
Starters and Salads Meat Fish
Sole with orange wine vinegar
Mullets with saffron
Seabass with cava vinegar
Seafood salad with balsamic vinegar
Mullets with saffron
Seabass with cava vinegar
Seafood salad with balsamic vinegar
Desserts Sauces 
