Escarole Rolls
100 g of Minas cheese, cut into 2 cm cubes
One grated or sliced beet
One grated or sliced carrot
One bunch of escarole
Dressing
1/2 cup olive oil
1/2 cup vinegar
2 tablespoons chopped fresh parsley
1 1/2 tablespoons grated ginger
1/2 teaspoon ground cumin
1 small diced onion
1 minced garlic clove
Salt and black pepper to taste
Escarole Rolls
100 g of Minas cheese, cut into 2 cm cubes
One grated or sliced beet
One grated or sliced carrot
One bunch of escarole
Dressing
1/2 cup olive oil
1/2 cup vinegar
2 tablespoons chopped fresh parsley
1 1/2 tablespoons grated ginger
1/2 teaspoon ground cumin
1 small diced onion
1 minced garlic clove
Salt and black pepper to taste
Escarole Rolls
Remove the white stalks from the escarole leaves
In each leaf, place a cube of cheese and some shredded carrot and beet
Roll up and secure with a toothpick
If desired, serve immediately after rolling
Dressing
Pour all the ingredients into a jar and shake vigorously
Distribute the rolls on plates and drizzle with dressing.
