RECIPE ORIGINALLY PUBLISHED IN
NOURISHED MAGAZINE ISSUE #3
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There is nothing particularly remarkable about this salad, yet, there is everything special about it. It is a celebration of the season in a whimsy.
This recipe is inspired by my travel to Umbria, a warm hearted region in Italy, where the olive oil is pressed fresh, often at home; apples, crisp and luscious; hazelnuts, toasty and fragrant.
INGREDIENTS
Handful of fresh lettuce, torn by hand
Handful of arugula or rocket
1 tart apple (like Granny Smith), diced 1 mostly ripe pear, diced
chunk of really good parmesan, crumbled
Handful of hazelnuts, toasted and roughly chopped
For the vinaigrette
juice of half lemon
1/4 cup olive oil (fresher the better)
salt and fresh cracked pepper
DIRECTIONS
Toss together the leaves and fruits and set aside.
In a small bowl, whisk the lemon juice while slowly pouring in the olive oil until it emulsifies.
Drizzle the vinaigrette over the salad and gently toss.
Sprinkle generously the parmesan crumbles and nuts and serve.