Apple and aragula salad is one of my favourite Autumn/Winter dish.
Salads are one of the basics of the Italian diet all year round and not just in summer. If you think they are unattractive, you do not know the many variations that can be created with easy and inexpensive ingredients. This seasonal salad, for example, is not only suitable as an appetizer or side dish but it can also become a great afternoon snack, especially for students. The diversity and richness of the ingredients is its key. And this is what usually attracts those who are reluctant to consume this type of food. The secret of salads is the freshness and seasonality of each ingredient and their crispness.
The aragula/rocket (from my garden) is one of the main ingredients of this salad. Rich in magnesium, calcium, potassium, iron and fiber, rocket-aragula also contains vitamin A, B, C and K. It has purifying, toning and digestive properties, stimulates the metabolism and fights anemia, increasing the production of red blood cells. The presence of vitamin C strengthens the immune system while vitamin K, and folic acid strengthen the bones, thus preventing osteoportosis. Raisins break the strong flavor of rocket and gives the dish a pleasant sweetness.
2 organic red apples
A generous handful of rocket (arugula) and lettuce salad
2 fennel bulbs
A handful of walnuts
A handful of raisins
3 tbsp Extra virgin olive oil
Sea salt and black pepper, to taste
1 tbsp cider vinegar
- Thoroughly clean the fruits and vegetables and dry well.
- Cut the apple into slices along with the fennel.
- In a bowl, place the salad leaves and add the apple and fennel.
- Add a handful of nuts and raisins (the latter washed and dried) and drizzle with olive oil, salt and pepper to taste, and cider vinegar.