Sunshine Salad, that’s what we call it at home. When we can’t see a bit of blue in the grey sky, we know it’s time to eat Sunshine Salad – it’s sweet, tart, maybe a bit spicy, juicy and fresh. It reminds us we will see blue sky soon!
For many years it was a standard on the Prima Strada menu – Insalata Fresca. It was on the feature board at Cook Street a few weekends back. It’s a salad that’s easy to customize (omit the grapefruit, add Meyer lemons, skip the chili flakes) and the ingredients can be found in winter! Admittedly, citrus segments take the most time but always worth the effort.
Insalata Fresca aka Sunshine Salad
fresh fennel bulb – sliced thin or shaved on a mandolin if you’ve got one! red onion sliced thin your favourite citrus – orange or lemon segments, grapefruit is delicious, blood orange is too! handful of arugula citrus vinaigrette* S&P to taste chili flakes to taste
4 sm shallots, finely diced 750 ml olive oil 200 ml lemon juice 120 ml orange juice zest of 1 lemon S&P to tast
Blend shallots, lemon juice and orange juice for 30…Read More +