Melanzane alla griglia e Grigliata mista
Easter Bread
Pizza Bianca with avocado, olives, cherry tomatoes and basil
Dried Mushroom Pesto
Wild Mushroom Risotto
Caponata
New Potato Vichyssoise
Chickpea Fritters
Gazpacho
Fresh Grilled Asparagus Salad
Hake & Plum Tomatoes
Grilled Tuna
Porcini Risotto
Grilled Kabeljou
Ricotta & Tapenade Cannelloni
Crisp pork belly salad
Salted Kingklip

Insalata mista con mele e noci

Mixed salad with apple and nuts

1 large or 2 small green apples like Granny Smith
150 g red radicchio
150 g escarole
150 g rocket
150 g soft green lettuce
½ cup shelled walnuts, chopped and lightly toasted
½ cup shelled pine nuts, lightly toasted in the oven or a dry frying pan
8 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1/3 cup Parmesan cheese shavings

Prepare a bowl of lightly salted, cold water with a few drops of lemon juice. Wash, core and halve the apple, leaving on the skin. Slice each half finely into about 9 slices and drop them into the water.
Trim hard stalks off all the leaves and discard. Separate the leaves and wash them all in cold water. Spin dry or drain well.
Tear the leaves into large pieces and divide between the plates. Add the walnuts, pine nuts and drained apple slices.
Mix the olive oil with the vinegar, season with salt and pepper and drizzle about 2 tablespoons over each salad. The leaves need only be lightly coated. Scatter Parmesan cheese shavings and serve immediately.

Buon Appetito!