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MINORI LIMONCELLO SALAD

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Description

Minori, is a town situated along the Amalfi coast. It is banked on one side by hills covered with amazing lemon groves that yield the lemons for making Limoncello (the famous lemon flavored liqueur served as a digestive after meals). This salad is inspired by my time in Minori. Enjoy it with a nice glass of Italian Red and finish the meal off with a shot of Limoncello… Salute !!!! Chef MM

MINORI LIMONCELLO SALAD

US (Imperial)

Print Ingredients FOR THE SALAD 1 pack spring mix 1 mango- cut into ½ inch cubes 1 English cucumber- skin removed and cut into ½ inch semi circles 3 kiwi fruits- cut into cubes 1 pack black berries 1 orange- skin and pith removed and cut into segments ½ fennel bulb- cut into thin slivers 6 mini peppers- cut into semi circles Poppy seeds for garnish FOR THE DRESSING ½ cup good olive oil ¼ cup balsamic vinegar 1/3 cup Limoncello liquor Lots of coarse salt & black pepper
Instructions Whisk the ingredients for the dressing together and set aside. To assemble the salad -Arrange the lettuce on a platter. Top with the cucumber slices and fennel slivers. Scatter with the assorted fruit and peppers and sprinkle with poppy seeds. Sprinkle with a handful of fresh torn basil and drizzle with the dressing just before serving CHEF”S NOTE: I love avocado and add it to everything and anything I can. So add it to this salad if you want a creamy element. You can also add some walnuts or almonds if you want a little crunch. SERVES 4

EU (Metric)

Print Ingredients FOR THE SALAD 1 pack spring mix 1 mango- cut into ½ inch cubes 1 English cucumber- skin removed and cut into ½ inch semi circles 3 kiwi fruits- cut into cubes 1 pack black berries 1 orange- skin and pith removed and cut into segments ½ fennel bulb- cut into thin slivers 6 mini peppers- cut into semi circles Poppy seeds for garnish FOR THE DRESSING ½ cup good olive oil ¼ cup balsamic vinegar 1/3 cup Limoncello liquor Lots of coarse salt & black pepper
Instructions Whisk the ingredients for the dressing together and set aside. To assemble the salad -Arrange the lettuce on a platter. Top with the cucumber slices and fennel slivers. Scatter with the assorted fruit and peppers and sprinkle with poppy seeds. Sprinkle with a handful of fresh torn basil and drizzle with the dressing just before serving CHEF”S NOTE: I love avocado and add it to everything and anything I can. So add it to this salad if you want a creamy element. You can also add some walnuts or almonds if you want a little crunch. SERVES 4

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