Spring/Summer

Crunchy spring and summer salad

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.

Serves 2

Ingredients

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

Method:

  1. 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.
  2. 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.
  3. Add the dressing to the salad. Mix well and let stand in refrigerator for 30 minutes before serving.
  4. Serve with slices of rustic bread.

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