This colorful and fragrant pear and tangerine salad is a delight. If it is true that summer offers a variety of juicy fruits that are lacking in the cold season it is also true that, with the right combinations, it is possible to prepare comforting and generous salads at any time of the year.
In this recipe I enhanced the parsley whose benefits are not yet widely disclosed.
The parsley, to be used preferably raw, has a high content of Vitamin C, equal to a small orange. It is also rich in calcium, potassium and is an excellent ally in case of halitosis. This salad, with vegetables from my garden, offers all the benefits of raw vegetables and is perfect both as an appetizer and as a side dish.
80 g (3 oz) aragula/rocket
10 mint leaves
A bunch of parsley
3 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
Pinch of sea salt
White pepper, to taste
- Peel the tangerines, wash and cut the pears into cubes (leave the peel if they are organic).
- Pour the fruit into a bowl. Wash and dry the rocket/aragula, mint and parsley.
- In another bowl, emulsify the oil with apple vinegar, salt and pepper.
- Season the fruit with the oil and vinegar sauce, add the rocket/aragula, mint, parsley and serve immediately.