....while here in Adelaide I just thought I would like to cook with local ingredients, the same way I would do back home in Italy. And this is what happened today. -serve 4- 200 gr lollo salad 200 gr curly escarole 200 gr kage, already cleaned half mango, chopped 100 gr leek, chopped 50 ml coconout water 1 pinch of salt Clean, wash and rinse salds. Place in a bowl. Prepare the dressing: in a food processor put together all the remaning ingredients. Maximum speed. Toss salads