Delizioso salads

Who said salads have to be boring Toss some greens and spruce up these delectable salads with an Italian flair to accompany your main course.

Greek goddess

Ingredients

Iceberg lettuce, 15gm Sundried tomato, 15 gm Olives, 10 gm Polenta, 30 gm (optional) Thyme, 5 gm Parmesan, 10 gm Cheese, 10 gm Mustard, 5 gm (to taste) Capers, 5 gm

Method Cut kalamatta olives into half For dressing: Put capers, mustard and parmesan cheese in a mixing jar and blend. For Polenta croutons: Heat it in a sauce pan Add polenta, thyme and whisk to avoid lumps. Once cooked remove in a tray and allow to cool. Cut into dices. Cut Iceberg lettuce into quarters and grill on all sides. Place on a plate with all the ingredients in the plate. Finish off with polenta croutons and parmesan cheese.

Insalata di spinaci e fungi Ingredients Spinach, 60 gm Mushrooms,80 gm Garlic chopped, 5 gm Vinegar, 10 ml Salt, 10 gm Lemon juice, 5 gm Basil, 2 gm Pepper, 2 gm Olive oil, 30 ml

Method For dressing: Whisk lemon juice, vinegar, chopped garlic, julienne basil and olive oil. Clean spinach and mushrooms. Cut mushroom into quarters. Add dressing and toss. Check seasoning and serve.

Rocket and arugula salad Ingredients Pears, 80 gm Rocket leaves, 40 gm Walnuts, 10 gm Lemon, 25 gm Olive oil, 30 gm Balsamic, 30 gm Red wine, 30 gm Curd, 10 gm Salt, 2 gm Pepper, 2 gm

Mtthod For poached pears: Peel and slice pears and cool in red wine. For dressing: Whisk balsamic vinegar, olive oil and lemon juice. For salad: Toss rocket leaves with vinaigrette dressing and season. Neatly place poached pears around salad and top with curd and toasted walnuts.

Recipe courtesy: Francesco’s Pizzeria