In spring and summer, fresh salads become undisputed protagonists of the table. They can also become a substantial main dish, rich in vitamins, minerals, proteins. The key is to select seasonal vegetables, preferably organic.
In this recipe I used, romaine lettuce and valerian, both rich in vitamin C, antioxidants, iron, calcium, magnesium and potassium. I added a generous handful of Sicilian toasted hazelnuts (they are available in the best Italian/Sicilian food shopszelnuts have important nutritional properties, they contain monounsaturated fats (the “good fats”), vitamins E and K, minerals such as potassium, calcium and phosphorus. Juicy cherry tomatoes are a concentration of sweetness and flavor. Cheese, not too seasoned (you can substitute with vegan cheese, if intolerant) gives the right amount of protein. Finally, the dressing: balsamic vinegar of Modena and excellent olive oil make valuable a “simple” salad.
6 romaine lettuce leaves
A generous handful valerian leaves
10/15 cherry tomatoes
2 tbsp chopped toasted hazelnuts
100 g (3½ oz) semi hard cheese, cut into cubes (or Feta, or cherry mozzarella to your liking, or vegan cheese)
2 tbsp Modena balsamic vinegar
3 tbsp Extra virgin olive oil
Pinch of sea salt
Pepper to taste
- Wash and cut the lettuce and valerian coarsely. Wash and cut the cherry tomatoes in half. Place all the vegetables in a large bowl. Add the chopped hazelnuts.
- In another bowl, add the balsamic vinegar, extra virgin olive oil, pinch of sea salt and pepper to taste. Emulsify with a fork and let stand for 5 minutes.
- Add the dressing to the salad. Mix well and let stand in refrigerator for 30 minutes before serving.
- Serve with slices of rustic bread.