Mixed Salad with cheese and citrus fruit recipe

Mixed Salad with cheese and citrus fruit

Serves 4
Preparation 10 min
Cooking 20 min

Place the salad greens in a large salad bowl. • Peel the orange and the grapefruit using a sharp knife, removing all the bitter white pith. Break the fruit into segments and add to the bowl with the salad greens. • Add the fennel, radishes, celery, and Parmesan and toss well. • Beat the oil and lime juice in a small bowl with a fork. • Drizzle the dressing over the salad and serve at once.

Ingredient :

8 oz (250 g) mixed salad greens
1 large orange
1 large grapefruit
1 bulb fennel, sliced into thin wedges
8 large radishes, thinly sliced
1 cucumber, peeled and sliced
2 large stalks celery, thinly sliced
4 oz (125 g) Parmesan cheese, cut into flakes
1/3 cup (90 ml) extra-virgin olive oil
2 tablespoons fresh lime juice
Salt and freshly ground black pepper

Chicken Salad with pomegranate recipe

Chicken Salad with pomegranate

Serves 4
Preparation 15 min
Cooking 15-20 min

If using chicken breasts, place in a medium saucepan with the carrot, onion, and celery and bring to a boil over medium heat. Season with salt and simmer until the chicken is tender and cooked through, 15-20 minutes. • Remove from the heat and let cool. The cooking liquid will male a good chicken stock. Refrigerate or freeze for later use. • Chop the chicken breasts into bite-size pieces. • Place the chicken in a large salad bowl with the mixed salad greens. • Beat the oil and lemon juice in a small bowl with a fork. Add the cilantro, parsley, and chives. Season with salt and toss well • Add the pomegranate to the salad bowl and season with pepper. • Drizzle with the dressing and toss again. • Sprinkle with the Parmesan and
serve at once.

Ingredient :

2 boneless skinless chicken breasts,
about 1 1/2 lb (150 g),or the same amount of leftover roast or grilled chicken
1 small carrot, peeled and chopped
1 small onion, chopped
1 celery stick, chopped
8 oz (250 g) mixed salad greens
1/3 cup (90 ml) extra-virgin olive oil
Juice of 1 lemon
2 tablespoons finely chopped cilantro (coriander)
1 tablespoon finely chopped parsley
1/2 tablespoon finely chopped chives Salt
Seeds from 1 large pomegranate Freshly ground black pepper
4 oz (125 g) Parmesan, cut into flakes

Capri Salad recipe

Capri Salad recipe

Serves 4
Preparation 10min+15min to rest

Place the mozzarella in a large salad bowl. • Add the garlic, tomatoes, oil, and balsamic vinegar, if using. Season with salt and pepper.Toss well and then sprinkle with the basil leaves. • Let rest for 15 minutes before serving.

Ingredient:
8 no (250 g) fresh buffalo mozzarella, drained and cut into small cubes
1 clove garlic, finely chopped
1 lb (500 g) cherry tomatoes, halved
1/4 cup (60 ml) extra-virgin olive oil
1 tablespoon balsamic vinegar (optional)
Salt and freshly ground black pepper
15 basil leaves

Tuna Salad with olives, eggs, and fava beans recipe

Tuna Salad with olives, eggs, and fava beans recipe

Serves 4
Preparation 20 min

Place the eggs in a saucepan and cover with water. Bring to a boil over medium heat. Cook for 8 minutes from the moment the water reaches a boil. Drain and cool under cold running water. Shell the eggs and cut into segments. • Place the tomatoes, peppers, celery, onion, radishes, and cucumber in a large salad bowl. Add the olives, fava beans, and garlic.Toss well. • Add the tuna, eggs, and anchovies. • Beat the oil and vinegar in a small bowl with a fork. Add the basil and season with salt and pepper. Beat again and then drizzle over the salad. • Toss gently before serving.

Ingredient :
2 large eggs
3 ripe tomatoes, cut into segments
2 red bell peppers (capsicums), seeded and sliced
1 celery stick, sliced
1 small red onion, sliced
6 radishes, sliced
1 cucumber, peeled and sliced
1/2 cup (50 g) black olives, pitted
1/2 cup (50 g) green olives, pitted
1 lb (500 g) fresh fava (broad) beans, shelled
2 cloves garlic, finely chopped
8 oz (250 g) canned tuna,drained and crumbled
12 anchovy fillets, chopped
1/3 cup (90 nil) extra-virgin olive oil
3 tablespoons white wine vinegar
10 basil leaves, torn
Salt and freshly ground black pepper

Cheese Salad with fresh fruit and herbs recipe

Cheese Salad with fresh fruit and herbs recipe

Serves 4
Preparation 20 min

Place both cheeses in a large salad bowl. • Add the lettuce, radicchio, endive, apple, pear, grapes, sultanas, orange, and gr-apefruit.Toss well. • Beat the oil and vinegar in a small bowl with a fork. Add the mustard, dill, chives, parsley, and tarragon. Season with salt and pepper and beat again. • Drizzle the salad with the dressing and toss gently. • Serve at once.

Ingredient :

4 oz (125 g) Emmental or other mild cheese, cut into small cubes
4 oz (125 g) aged Pecorino or Parmesan, cut into flakes
4 oz (125 g) lettuce, chopped
1 small radicchio, shredded
1 head curly endive, chopped
1 apple, peeled, cored, and cut into small cubes
1 pear, peeled, cored, and cut into small cubes
3 oz (90 g) green grapes, halved
2 tablespoons golden raisins (sultanas)
1 orange, peeled and cut in segments
1 pink grapefruit, peeled and cut in segments
1 shallot, finely chopped
1/4 cup (60 ml) extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon wholegrain mustard
2 tablespoons finely chopped dill
2 tablespoons finely chopped chives
2 tablespoons finely chopped parsley
1 tablespoon finely chopped tarragon
Salt and freshly ground white pepper

Spicy Fish Salad with tortillas recipe

Spicy Fish Salad with tortillas recipe

Serves 4
Preparation 30 min
Cooking 5-7 min

Steam the fish over medium heat until cooked through, 5-7 minutes. • Remove from the heat and let cool. Break the fish into flakes, removing any bones. • Cut the avocado in half and remove the pit. Peel the avocado and slice thinly. Drizzle with half the lemon juice to prevent it from browning. • Beat the chile pepper oil and remaining lemon juice in a small bowl with a fork. Season with salt. • Place the endive, tomatoes, pepper, fish, avocado, and tortilla chips in a large salad bowl. • Drizzle with the dressing, toss gently, and serve at once.

Ingredient:
1 lb (500 g) cleaned salmon or cod fillets
1 large ripe avocado
Juice of 1 lemon
1/4 cup (60 ml) spicy chile pepper oil Salt
1 head endive, sliced
4 ripe tomatoes, cut into wedges
1 large yellow bell pepper (capsicum), seeded and sliced
3 oz (90 g) tortilla chips

Chicken Salad with avocado and champignons recipe

Chicken Salad with avocado and champignons recipe
Serves 4
Preparation 20 min
Cooking 15-20 min

If using chicken breasts, cook them following the instructions on page 34. • Chop the chicken into bite-size pieces and place in a large salad bowl. • Peel and pit the avocado and cut into small cubes. Drizzle with the lemon juice. • Top the chicken with the scallions, avocado, and mushrooms. • Beat the oil, orange juice, salt, and pepper in a small bowl with a fork. • Drizzle over the salad, toss gently, and serve at once.

Ingredient :
2 boneless skinless chicken breasts, about 11/2 lb (150 g)or the same amount of leftover roast or grilled chicken
2 scallions (green onions), sliced
1 medium avocado
Juice of 1 lemon
4 oz (125 g) champignons (button mushrooms), cleaned and sliced
2 tablespoons finely chopped basil
1/3 cup (90 ml) extra-virgin olive oil
Juice of 1 orange
Salt and freshly ground black pepper

Fusilli Salad with peas and hazelnuts recipe

Fusilli Salad with peas and hazelnuts recipe
Serves 4
Preparation 10 min
Cooking 25 min

Cook the pasta in a large pot of salted boiling water until al dente. • Drain well and cool under cold running water. Drain again and dry on a clean kitchen cloth.Transfer to a large salad bowl. • Cook the peas in a large pot of salted boiling until tender, about 5 minutes. Drain well and cool under cold running water. Drain well and add to the bowl with the pasta. • Beat the oil and mustard in a small bowl with a fork. • Drizzle over the salad and season with salt and
pepper.Toss well. • Add the hazelnuts and Pecorino and toss again. Garnish with parsley and serve.

Ingredient :
1 lb (500 g) fusilli pasta
2 cups (300 g) fresh or frozen peas
1/4 cup (60 ml) extra-virgin olive oil
1 tablespoon French mustard
Salt and freshly ground black pepper
1/3 cup (50 g) chopped hazelnuts
5 oz (150 g) aged Pecorino cheese, cut into flakes
1 tablespoon finely chopped parsley, to garnish

Pasta Salad with feta, garlic, and black olives recipe

Pasta Salad with feta, garlic, and black olives recipe

Serves 4
Preparation 15 min + 30 min to rest
Cooking 15 min

Place the tomatoes, onion, garlic, feta, oil, basil, mint, and lemon zest in a large salad bowl.Toss well and season with salt and pepper. Let rest for 30 minutes. • Cook the pasta in a large pot of salted boiling water until al dente. • Drain well and cool under cold running water. Drain again and dry on a clean kitchen cloth. • Add the pasta to the bowl with the dressing.Add the olives and toss well. • Garnish with basil and serve.

Ingredient :
1 1/2 lb (750 g) cherry tomatoes, quartered
1 small red onion, finely sliced
1 clove garlic, finely chopped
8 oz (250 g) feta cheese, cut into small cubes
1/3 cup (90 ml) extra-virgin olive oil
1 tablespoon finely chopped basil, + extra sprigs, to garnish
1 tablespoon finely chopped mint
Grated zest of 1 lemon
Salt and freshly ground black pepper
1 lb (500 g) penne or other short pasta shape
1 cup (100 g) black olives, pitted

Penne Salad with tomatoes and mozzarella recipe

Penne Salad with tomatoes and mozzarella recipe
Serves 4
Preparation 10 min + 30 min to rest
Cooking 15 min

Place the tomatoes, mozzarella, garlic, oil, and basil in a large salad bowl. Mix well and let rest for 30 minutes. • Cook the pasta in a large pot of salted boiling water until al dente. • Drain well and cool under cold running water. Drain again and dry on a clean kitchen cloth. • Add the pasta to the bowl with the dressing. Remove and discard the garlic.Toss well. • Garnish with basil and serve.

Ingredient :
1 /2 lb (150 g) cherry tomatoes, halved
14 oz (400 g) fresh mozzarella balls, drained
1 clove garlic, lightly crushed but whole
1/3 cup (90 ml) extra-virgin olive oil
Leaves from 4 sprigs of basil, torn, + extra, to garnish
1 lb (500 g) penne (or other short pasta shape)

Fusilli Salad with cherry tomatoes and ricotta recipe

Fusilli Salad with cherry tomatoes and ricotta recipe
Serves 4
Preparation 15 min
Cooking 15 min

Cook the pasta in a large pot of salted boiling water until al dente. • Beat together the ricotta, oil, garlic, and basil in a large salad bowl to make a smooth dressing. Season with salt and pepper. Mix well. • Drain the pasta and cool under cold running water. Drain again and dry on a clean kitchen cloth. • Add the pasta and tomatoes to the bowl with the dressing.Toss well. • Garnish with basil and serve.

Ingredient :
12 oz (3S0 g) ricotta cheese, drained
1/3 cup (90 ml) extra-virgin olive oil
1 clove garlic, finely chopped
20 basil leaves, torn + extra, to garnish
Salt and freshly ground blacl< pepper
1 lb (500 g) fusilli (or other short pasta shape)
20 cherry tomatoes, halved

Caribbean Salad with chicken and ginger recipe

Caribbean Salad
with chicken and ginger recipe
Serves 4
Preparation 25 min.
Cooking 15-20 min

If using chicken breasts, place them in a medium saucepan with the carrot, onion, and celery and bring to a boil over medium heat. Season with salt and simmer until the chicken is tender and cooked through, 15-20 minutes.

Remove from the heat and let cool. The cooking liquid will make a good chicken stock. Refrigerate or freeze for later use. • Chop the chicken breasts into bite-size pieces. • Boil the eggs for 8 minutes from the moment the water reaches a boil. Drain and cool under cold running water. Shell and cut into segments. • Toast the almonds in a frying pan over medium heat until golden brown, 3-4 minutes. Let cool.

Place the chicken and almonds in a large salad bowl. Add the endive, arugula, pineapple, ham, and eggs. • Dressing: Cut the avocado in half and remove the pit. Scoop out the flesh and chop in a food processor with the lemon juice, garlic, scallion, salt, and pepper until smooth.

Gradually add the oil, blending continuously, to make a smooth creamy dressing. Drizzle the dressing over the salad and toss well. • Serve at once.

Ingredient :
2 boneless skinless chicken breasts,
about I1/2 lb (750 g), or the same amount of leftover roast or grilled chicken
1 small carrot, peeled and chopped
1 small onion, chopped
1 celery stick, chopped
4 large eggs
2 tablespoons blanched almonds
2 heads endive, sliced
8 no (250 g) arugula (rocket), chopped
4 oz (125 g) fresh pineapple, peeled, cored, and chopped
5 no (150 g) ham, cut into ribbons
1 small ripe avocado juice of I lemon
1 clove garlic, chopped
1 scallion (green onion), chopped
Salt and freshly ground black pepper
1/3 cup (90 ml) extra-virgin olive oil

Pineapple Salad with peanuts and bean sprouts recipe

Pineapple Salad
with peanuts and bean sprouts recipe

Serves 4
Preparation 20 min
Cooking 5 min

Place the pineapple, bean sprouts, peanuts, carrots, and scallions in a large salad bowl.Toss gently.

Place the peanut butter, oil, soy sauce, vinegar, and chile in a small saucepan over low heat. Stir gently until well mixed, adding enough water to obtain a smooth, creamy dressing.

Spoon the dressing over the salad, or serve separately in a small bowl so that guests can serve themselves.

Ingredient :

8 oz (250 g) fresh or canned pineapple, cut in bite-size pieces
8 on (250 g) bean sprouts
1 cup (100 g) toasted peanuts
2 large carrots, grated
1 small cucumber, peeled and diced
2 scallions (green onions), finely sliced
6 tablespoons smooth peanut butter
2 tablespoons vegetable oil
2 teaspoons light soy sauce
1 teaspoon white vinegar
1 teaspoon ground chile (or 1 fresh red chile pepper, finely sliced)
About 1/2 cup (125 ml) cold water

Mixed Salad with apple, pancetta, and sesame recipe

Mixed Salad
with apple, pancetta, and sesame recipe
Serves 4
Preparation 15 min.
Cooking 10 min

Saute the pancetta in a small frying pan over medium heat until lightly browned and crisp, about 5 minutes then remove from the heat and let cool.

Toast the sesame seeds and cumin seeds in a small frying pan over medium heat until pale golden brown and fragrant, about 3 minutes then remove from the heat and let cool.

Beat the oil and vinegar in a small bowl with a fork. Season with salt and pepper. •Arrange the lettuce and curly endive in a large salad bowl.Top with the apple, pancetta, and toasted seeds.Toss gently. • Drizzle with the dressing and sprinkle with Parmesan, • Serve at once.

Ingredient :

3 oz (90 g) pancetta (or bacon), cut in small dice
1/4 cup (30 g) sesame seeds
1/2 teaspoon cumin seeds
1/4 cup (60 ml) extra-virgin olive oil
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper
8 oz (250 g) lettuce leaves, coarsely chopped
8 oz (250 g) curly endive, coarsely chopped
1 Granny Smith apple, ored and sliced into thin wedges
3 oz (90 g) Parmesan, cut into flakes

Spinach Salad with oranges and avocado recipe

Spinach salad
with oranges and avocado recipe
Serves 4
Preparation 15 min

Peel the oranges using a sharp knife, removing all the bitter white pith. Break the fruit into segments. • Place the spinach leaves in a large salad bowl. Top with the oranges and avocados. • Beat the lemon juice and oil in a small bowl with a fork. • Add the scallions and orange zest and season with salt and pepper. Beat well. • Drizzle the dressing over the salad and toss carefully. • Serve at once.

Ingredient :

2 large ripe oranges
8 oz (250 g) baby spinach leaves
2 large ripe avocados, peeled, pitted, and sliced
Juice of 1 lemon
1/3 cup (90 ml) extra-virgin olive oil
2 scallions (green onions), sliced
Zest of 1 orange, cut in tiny pieces
Salt and freshly ground black pepper

Potato Salad with walnuts and lemon cream recipe

Potato Salad
with walnuts and lemon cream recipe
Serves 4
Preparation 15 + 30 min to cool
Cooking 20-30 min

Cook the potatoes in a pan of salted boiling water until tender, 20-30 minutes. Drain well and let cool. • Slip the skins off the potatoes and cut into bite-size cubes. • Place the lettuce and radicchio in a large salad bowl. Top with the potatoes, apple, and walnuts. Season with salt and pepper. Toss gently. • Beat the cream, lemon juice, and vinegar in a medium bowl until thickened. Season with salt and pepper. • Spoon the dressing over the salad and serve.

Ingredient :
1 lb (500 g) new potatoes
1 medium head lettuce (or other salad greens), torn
1 small head red radicchio, coarsely chopped
1 large apple, peeled, cored and diced
25-30 walnuts, coarsely chopped Salt and freshly ground white pepper
1 cup (250 ml) heavy (double) cream
2 tablespoons fresh lemon juice
1/2 tablespoon white wine vinegar

Bean Salad recipe

Bean Salad
with onion and bell pepper recipe
Serves 4-6
Preparation 15 min + 30 min to rest

Place the beans in a large bowl. • Add the bell pepper, onion, garlic, and parsley and toss well. • Beat the oil and lemon juice in a small bowl with a fork. Season with salt and pepper. • Drizzle the dressing over the salad.Toss well, cover, and let rest for 30 minutes. 'Arrange the salad greens in a large salad bowl. • Spoon the bean salad over the top. Garnish with the sprigs of parsley and serve.

Ingredient :

1 (14-oz/400-g) can cranberry or borlotti beans, drained
1 (I 4-oz/400 g) can cannellini or white kidney beans, drained
1 large red bell pepper (capsicum),seeded and finely sliced
1 sweet red onion, sliced finely
1 clove garlic, finely chopped
4 tablespoons finely chopped parsley + extra sprigs, to garnish
1/4 cup (60 ml) extra-virgin olive oil Juice of I lemon
Salt and freshly ground black pepper
5 oz (150 g) lollo rosso (or other) salad greens

Spelt Salad with mozzarella and corn recipe

Spelt Salad
with mozzarella and corn recipe
Serves 4-6
Preparation 25 min
Cooking 35-40 min

Cook the spelt in a large pot of salted boiling water until tender, 35-40 minutes. Drain well and cool under cold running water. Drain again and transfer to a clean kitchen cloth. Dry well and place in a large salad bowl.

While the spelt is cooking, preheat the broiler (grill) to high. Grill the bell pepper, turning often, until it is charred all over 15-20 minutes. Wrap the blackened bell pepper in aluminum foil and let rest for 10 minutes. Unwrap and remove the skin and seeds. Rinse under cold water-, dry well, and slice thinly. - Add the bell pepper; mozzarella, corn, parsley, basil, marjoram, and garlic to the salad bowl with the spelt. Toss well.

Beat the oil and lemon juice in a small bowl with a fork. Season with salt and pepper.
Drizzle the dressing over the salad.
Toss well before serving.

Ingredient

1 lb (500 g) spelt (or pearl barley)
1 large red bell pepper (capsicum)
8 oz (250 g) fresh mozzarella cheese, drained and cut into small cubes
4 oz (125 g) canned corn (sweetcorn)
1 tablespoon finely chopped parsley
1 tablespoon finely chopped basil
1/2 tablespoon finely chopped marjoram
1 clove garlic, finely chopped
1/3 cup (90 ml) extra-virgin olive oil juice of 1 lemon
Salt and freshly ground black pepper

Spelt Salad with tomatoes, corn, and capers recipe

Spelt Salad
with tomatoes, corn, and capers recipe
Serves 4-6
Preparation 15 min.
Cooking 35-40 min.

Cook the spelt in a large pot of salted boiling water until tender, 35-40 minutes. Drain well and cool under cold running water. Drain again and transfer to a clean kitchen cloth. Dry well and place in a large salad bowl. • Add the tomatoes, corn, capers, scallions, parsley, basil, and mint. Toss well. • Beat the oil and lemon juice in a small bowl. Season with salt and pepper. • Drizzle the dressing over the salad. Toss well before serving.

Ingredient :

1 lb (500 g) spelt (or pearl barley)
24 cherry tomatoes, cut in half
4 oz (125 g) canned corn (sweetcorn)
2 tablespoons capers preserved in brine
2 scallions (green onions), sliced
1 tablespoon finely chopped parsley
1 tablespoon finely chopped basil
½ tablespoon finely chopped mint
1/3 cup (90 ml) extra-virgin olive oil
Juice of I lemon
Salt and freshly ground black pepper

Crab Salad recipe

Crab Salad
with pomegranate and orange recipe
Serves 4
Preparation 15 min.

Peel the oranges using a sharp knife, removing all the bitter white pith and collecting the juice in a small bowl. Break the fruit into segments and place in a large salad bowl. • Add the arugula, olives, crabmeat, and pomegranate seeds. • Add the lemon juice to the bowl with the orange juice. Stir in the oil and season with salt and pepper. Beat well with a fork. • Drizzle the dressing over the salad. Toss gently before serving.

Ingredient :

2 large ripe oranges
4 oz (125 g) arugula (rocket) leaves
1/2 cup (50 g) black olives
4 oz (125 g) cooked (or canned) crabmeat, crumbled
Seeds from I large pomegranate juice of I/2 lemon
1/4 cup (60 ml) extra-virgin olive oil Salt and freshly ground black pepper

Citrus Salad recipe

Citrus Salad
with avocado and yogurt recipe
Serves 4
Preparation 15 min.

Arrange the lettuce in a large salad bowl. • Peel the orange and the grapefruit using a sharp knife, removing all the bitter white pith. Break the fruit into segments and add to the bowl with the lettuce. • Cut the avocado in half and remove the pit. Peel and slice into segments. • Drizzle the sliced avocado with the lemon juice to prevent it from turning brown.Add to the salad bowl and toss well. • Beat the yogurt and ricotta in a medium bowl with a fork.Add the chives and Worcestershire sauce and season with salt and pepper. Transfer to a small serving bowl. • Serve the salad with the dressing passed separately.

Ingredient :

1 head lettuce, leaves separated and torn
1 large ripe orange
1 large ripe grapefruit
1 large ripe avocado
Juice of I lemon
1/2 cup (125 g) plain yogurt
5 oz (ISO g) fresh ricotta cheese, drained
2 tablespoons finely chopped chives I teaspoon Worcestershire sauce
Salt and freshly ground black pepper

Chicken Salad recipe

Chicken Salad
with pineapple and ham recipe
Serves 4-6
Preparation 30 min + 45 min to rest
Cooking 50-60 min.

Fill a large casserole with cold water and bring to a boil. Add the chicken, cloves, sage, bay leaf, rosemary, chopped celery, onion, potato, and carrot. Simmer until the chicken is tender, 45-55 minutes. • Remove the chicken from the casserole and let cool. Reserve the cooking water and vegetables. • Remove and discard the skin. Remove the meat from the bones and place in a large salad bowl. Add the lettuce, shredded celery leaves, ham, apple, and pineapple. Season with salt and pepper. • Drizzle with the lemon juice, toss gently, and let rest for 30 minutes. • Discard the cloves, sage, rosemary, and bay leaf from the reserved stock. • Place I cup (250 ml) of the stock and the vegetables in a food processor. Blend until smooth. Add the egg, egg yolks, mustard, and a pinch of salt. Blend until smooth. • Return to the pan and stir constantly over low heat until the sauce thickens, 5-10 minutes. Remove from the heat and stir in the oil. • Drizzle the salad with the dressing. Serve
at once


Ingredient :

I (3 lb/I.S kg) chicken
2 cloves
3 sage leaves
1 bay leaf
1 sprig of rosemary
4 stalks celery, chopped
1 small onion, chopped
1 potato, peeled and chopped
1 large carrot, peeled and chopped I head of lettuce, shredded
2 oz (60 g) celery leaves, shredded
5 oz (150 g) ham, cut into small cubes I green apple, cored and cubed
1 small pineapple, peeled, cored, and cut into small cubes
Salt and freshly ground black pepper Juice of 2 lemons
1 large egg
2 large egg yolks
1 teaspoon wholegrain mustard
1/4 cup (60 ml) extra-virgin olive oil

Mixed Salad recipe

Mixed Salad
with pear, pecorino, and walnuts recipe
Serves 4
Preparation 10 min.

Beat the mustard, vinegar, oil, and salt with a fork in a small bowl to make a smooth dressing. • Place the mixed salad greens and celery in a large salad bowl. Top with the pears and cover with the Pecorino and walnuts, Drizzle with the dressing. Toss gently and serve at once.

Ingredient :

1 tablespoon French mustard
1 tablespoon white wine vinegar
1/4 cup (60 ml) extra-virgin olive oil Salt
8 oz (250 g) mixed salad greens 2 celery sticks, sliced
2 large ripe pears, peeled, cored, and thinly sliced
4 oz (125 g) aged Pecorino (or Parmesan), cheese cut into flakes
12-16 walnuts, coarsely chopped

Arugula Salad recipe

Arugula Salad
with pear, brie, and walnuts recipe
Serves 4
Preparation 10 min.

Beat the oil, vinegar, and salt with a fork in a small bowl to make a smooth dressing. • Arrange the arugula in a large salad bowl. • Arrange the Brie on the arugula.Top with the slices of pear. • Drizzle with the dressing. Sprinkle with walnuts and serve at once.

ingredient :

1/4 cup (60 ml) extra-virgin olive oil
2 tablespoons balsamic vinegar Salt
5 oz (I50 g) arugula (rocket) leaves 8 oz (200 g) Brie, sliced
3 large ripe pears, cored and sliced 16-20 walnuts, coarsely chopped