UMBRIAN FALL APPLE SALAD

RECIPE ORIGINALLY PUBLISHED IN

NOURISHED MAGAZINE ISSUE #3

___________________________________

umbrian-apple-salad.jpg

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

  1. Handful of fresh lettuce, torn by hand

  2. Handful of arugula or rocket

  3. 1 tart apple (like Granny Smith), diced 1 mostly ripe pear, diced

  4. chunk of really good parmesan, crumbled

  5. Handful of hazelnuts, toasted and roughly chopped

For the vinaigrette

  1. juice of half lemon

  2. 1/4 cup olive oil (fresher the better)

  3. 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.