We enjoyed this wonderful salad at the Ossiani Restaurant in Fairfield, CT. Delightful combination of ingredients.
You & your guests will surely savor it.
1/2 head Romaine lettuce
1/2 head Arugula lettuce
1/2 cup pistachio nuts
handful of dried cranberries
1/2 cup crumbled Feta cheese
extra virgin olive oil
salt & pepper to taste
Lightly toss lettuces, nuts & cranberries. Drizzle on olive oil. Toss gently. Top with crumbled Feta cheese. Salt & pepper to taste. Best served chilled.
Serves 2 to 4 people
Gorgonzola & Mango
A variation on the Rocket salad. Your guests will enjoy it. This salad is best prepared individually rather than in a larger bowl. Very pretty & elegant. A nice compliment to the Seared Scallops appetizer.
seedless red grapes cut lengthwise in half (3 or 4 grapes per serving)
1 tablespoon of slivered almonds per serving
finely cubed mango, about 2 tablespoons per serving
2 tablespoons crumbled Gorgonzola cheese per serving
On separate salad plates (you choose the size!) arrange the Romaine lettuce. Gently scatter the grapes, almonds, mango & Gorgonzola cheese. Lightly drizzle fresh pressed olive oil over the salad. Finish with fresh, cracked pepper to your taste if you like.
Serve with Ciabata bread & white wine (Chardonnay or Pinot Grigio).
For a variation, use a Spring Mix of greens including baby spinach,
Arugula, radicchio & romaine.
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