Grape salad is an ode to Autumn/Fall.
When I was a child, the end of summer and early autumn was one of the best times of the year because while the adults were busy with the harvest we children were playing carefree in the countryside tasting the juicy berries of generous vines. During the breaks in the harvest, young and old would sit around a large table and grapes were served in so many ways. Among these, I remember a fresh salad made with the ingredients from my mother and other women participating in what was a veritable feast. The grape quality is the key to making this simple recipe very special.
Grape salad: Ingredients
Extra virgin olive oil, to taste
Juice of 1 lemon
Sea salt, to taste
Black pepper, to taste
150 g (5 oz) romaine (or
other green) lettuce
200 g (7 oz) red grapes
50 g (2 oz) Parmigiano cheese
Grape salad: Method
- Prepare an emulsion with the oil, lemon, salt and pepper. Beat the dressing with a fork to combine.
- Wash the lettuce, grapes and pears (remove the skin from the pears only if they are not organic).
- Coarsely chop lettuce, slice the grapes in half and remove the seeds, dice the pear (keeping the skin, if organic) and flake the Parmigiano.
- Arrange the salad in a bowl or on a large plate.
- Pour over the emulsion and serve.