Menu February 2020

Menu February 2020

Side Dish: Insalata di cavolo cappuccio, arance e olive

(= Cabbage, Orange and Olive Salad)

Insalata di cavolo cappuccio, arance e olive Ingredients for 4 people: 1 small green cabbage 4 oranges 1 handful green olives 8 tbsp extra virgin olive oil salt and pepper

Eliminate the outer leaves of the cabbage (which are usually tougher and damaged), place it on your work surface or a chopping board and, using a long bladed knife, cut it into 4 segments and then into very thin strips. Rinse them under running water and then pat dry with a cotton cloth.

Peel 3 of the oranges with a knife, eliminating both the peel and the pith, then cut them into pieces. Squeeze the juice of the remaining orange into a small bowl (watching out for the seeds), pour in the oil as well, then add salt and pepper. Mix with a fork to emulsify everything. Remove the stones from the olives and chop them into small pieces.

Put the strips of cabbage into a salad bowl with the pieces of orange and the olives; dress with the emulsion you prepared previously, give your salad a good mix and serve.