Ingredients (for 1 person)
- 50 gr of wild rocket
- 50 gr of Milano salad
- 50 gr of Chioggia salad
- 100 gr of Sicilian datterini tomatoes 30 gr of diced pineapple
- 20 gr of fresh pomegranate
- 60 ml of extra virgin olive oil 20 ml of white wine vinegar salt
Procedure
Wash the salads under plenty of cold running water to remove any possible earthy residue and dry them with a kitchen towel. Cut the Milano and Chioggia salad into very thin julienne strips and place them in a bowl. Add the wild rocket, diced pineapple, pomegranate seeds and the washed and halved datterini tomatoes. In a small bowl pour the oil, vinegar, a pinch of salt and whisk with a small whisk or fork until emulsified. Pour the dressing over the salad, mix well and serve.
Tip: do not use balsamic vinegar which, with its strong flavor, would cover the fresh taste of the salad.
Wine
Salads require wines with a light structure. In this case, I chose a Bardolino Chiaretto, which will not overpower the flavors of the salad and will pleasantly match the notes given by the pomegranate.
