A Trio of Italian Salads
Because life can be healthy and tasty.
Baby Spinach Leaves
A generous grating of Parmesan
Balsamic Vinegar (you can make a reduction if you like
Chop the sundried tomatoes into small but succulent pieces, bash the walnuts into simple chunks and throw everything together.
Green Salad Leaves (good to use nice peppery ones like rocket, chicory or other endives)
Red Onion – thinly sliced
Fennel – thinly sliced
Celery – thinly sliced (use the most tender parts)
Orange (blood orange great to use too, and grapefruit if you like) – chopped into chunks
Red Wine Vinegar and Olive Oil – as a dressing, to taste.
Mix well and serve as fast as possible.
Mozarella – in slices or small balls
Tomatoes – in slices
Olive Oil and Balsamic Vinegar
Arrange the mozzarella and tomatoes, sprinkle over the whole basil and rocket leaves and Jackson Pollack the olive oil and vinegar, so simple but so good.