Summer Salad by Chef Carmelo
Serves 4 people
Ingredients:
1 Butter lettuce (separated and washed)
2 Oranges (peeled and sliced)
40g Parmesan cheese (cut into thin chunks)
50g Anise (thinly sliced)
2 tbsp Olive Oil
2 tbsp Balsamic Vinegar
Method:
Wash and separate lettuce and allow leaves to dry (can be stored in a bag in the fridge)
Make a bed of lettuce on each serving plate
Place two or three slices of orange in the centre of the lettuce
Add some thinly sliced anise around the orange slices
Add several thin chunks of Parmesan cheese
Sprinkle olive oil over each plate, followed by a good sprinkle of dark balsamic vinegar to taste
Serve with warm Focaccia flat bread to dip in the oil and balsamic!
Chef’s Tip: You can add fresh shrimps to this salad to make it more substantial or for a dinner starter