....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.
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 and dressing together, using hands: this will allow you to combine all the ingredients in the perfect way.
You can prepare the salad 15 to 20 minutes ahead to let to marinate the salads.
NOTE: No olive oil or other grease has been used in this recepie.