Insalata di Primavera
Insalata di Primavera
3 - 4 people
45 min
Fresh spring salad with artichokes and apple slices.
Nice to know
Artichokes are large scaly flower buds from a species of thistles. The delicacy dates back to the Egyptians and Romans and, until the 18th century, consuming artichokes was regarded as a sign of wealth. The taste is soft yet slightly bitter. The artichoke also looks very elaborate when presented on a plate.
Treat your guests with a spring dish!
Share with your friends
Ingredients and Method
Ingredients
- 2 slices fresh mozzarella
- 1 lemon
- 1 tbsp. Lemon Olive Oil
- 1 zucchini, diced
- 1 spring onion, sliced
- 1 tbsp. Bonsecco EVOO
- 6 oz. peas (fresh or frozen)
- 1 tart apple, diced
- arugula
- 1/4 cup Apple Cider Vinegar
- 1 jar Artichokes hearts, halved
- Cheese Dipper
Method
- Chop the mozzarella into pieces and marinate for at least 30 minutes (up to 8 hours) in a combination of lemon juice, lemon zest and 1 Tbsp Lemon Olive Oil.
- Heat a pan with olive oil and saute the zucchini and spring onions around 2 minutes.
- Sprinkle the apple with lemon juice immediately after slicing to prevent discoloration.
- Mix the artichoke hearts with the other vegetables and cheese in a large bowl and drizzle with Apple Balsamic Vinaigrette.
- Serve the salad with tasty cheese croutons.
- Croutons: Bake cubes of stale bread. Brown on both sides in a pan with a generous splash of Bonsecco EVOO. Top with the Cheese Dipper seasonig.
- Tip: Add cooked pasta to the salad to make a complete meal of it.
Reviews
Write Your Own Review