Mamma floras salad
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
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.
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.