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
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 blackberries
- 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.
SERVES 4
Notes
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.
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