Today something light.
And even though having a cold SALAD during winter time is not a favourite of lots of people,
this salad is especially called WINTER salad because it’s made with wintery ingredients.
I know that it can not seem the proper time now, when it’s almost summer here
(except that these last few days here in Adelaide called back a bit of winter!!!),
but I tried this salad a few month ago and never had the chance to post it
…and now here it is…probably all the ozzie friends will have to wait next winter to find all the right ingredients, but it would be perfect for the Italian ones!!!
1 endives’ heart
1 teaspoon of honey
1 teaspoon of EVO oil
1 cuore di indivia
1 cucchiaino di miele
1 cucchiano di olio EVO
sale e pepe
Take just the light green heart of 1 endive. Wash it properly and put the leaves in a bowl. Add, sliced radishes, mandarins (washed with rind) and fennel. Squeeze the grapefruit and mix the juice with a teaspoon of honey, a teaspoon of EVO oil, salt and pepper to taste. Pour over the salad and toss to combine.
Prendere solo il cuore chiaro dell’indivia. Lavarlo bene , separare le foglie e metterle in una ciotola. Aggiungere i mandarini (con la buccia), i ravanelli e il finocchio a fette. Schiacciare il pompelmo e combinare il succo con il miele, l’olio, sale e pepe. Versare sull’insalata e mescolare.