“The Italian”
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During the past three weeks, I have lost the 15 lbs I had gained during my trip to Europe. Although I eat what I want every day, my choices are guided by common sense. I do eat starch and protein, but the portions are a lot smaller than one would usually find on my table. On the other hand, I eat LOT’S of fruit, veggies and of course, salad.
Usually, when we think of salad, a wedge of lettuce or some tossed leaves come to mind. But, if the salad is the mainstay of a day’s worth of nutrition, it has to be more complex, filling and satisfying, such as this here beauty 🙂
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Bon Appétit ! Life is Good !
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Click here for more Salad on ChefsOpinion
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Click here for Italian Vinaigrette Recipe
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“The Italian”
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“The Italian”
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top with 3 oz of shaved Parmigiano Reggiano
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grind black pepper to taste on top of “The Italian”
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- clean and quarter 6 ea red radishes, toss with 1 tsp kosher salt, reserve
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- core and cut 1 ea golden delicious, toss with 1 tblsp lemon juice, reserve
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- wash and clean 1/2 endive, wash and quarter 10 ea rainbow grape tomatoes, add the radishes and apples, toss with 1 tblsp sliced chives and 1/4 cup Italian vinaigrette
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- arrange salad on a serving platter
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- top salad with 4 oz finely sliced capocollo
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- top with 3 oz of shaved parmigiano reggiano
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- grind black pepper to taste on top of “The Italian”
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- “The Italian”
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- “The Italian”
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- “The Italian”
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- “The Italian”
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ChefsOpinion 
Your posts always make me hungry!
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Time to cook, then 🙂
Life is Good !
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