di Sara Matteoli
After all the sweetness of Carnival (how to say “no” to Cenci, Frittelle di riso and Schiacciata alla fiorentina?) and the beginning of Lent, I suggest something light today, but very tasty. It is a colorful salad, maybe a bit unusual for Italians due to its combination of ingredients, but popular and appreciated in Northern Europe. I tasted it for the first time in Copenhagen at my Italian friend’s place, and its delicate taste convinced me immediately (even though initially I was a bit doubtful, I am honest!).
Quick and easy to prepare, it can be served as a tasty appetizer, or as a side dish to your main course.
INGREDIENTS
500 g fresh spinach leaves (or soft leaves of black cabbage)- 100 g dried red fruit
- 100 g hazelnuts or pine seeds
- one pear
- balsamic vinegar
- olive oil
- salt and pepper
PREPARATION
Wash spinach, cut the larger leaves and place them in a bowl.
Add the chopped hazelnuts or pine seeds, dried red fruit and diced pears.
Dress the salad with balsamic vinegar, olive oil, salt and pepper according to your taste.
