Florence Salad
Spring salads.
The Small Luxury Cookbook is a curation of 221 recipes from the various chefs of the Small Luxury Hotels of the World. Here, we share salads that encourage leaving hearty winter soups behind for unique light fares suitable for the warming weather.
Chef: Michele Mamayev of Alexander House Boutique Hotel in St. Petersburg, Russia
Serves: 1
Ingredients
30 g lettuce
30 g cucumber
30 g tomato
20 g red pepper
20 g sun-dried tomato
Coriander leaves
10 g rocket
16 g mozzarella
50 g smoked salmon
12 g pitted olives
Balsamic vinegar
Olive oil
Basil
Lemon juice
Lemon and dill leaves for garnish
Method
Mix two parts olive oil to one part balsamic vinegar with salt and pepper for a vinaigrette dressing. Chop a few basil leaves and infuse in a mix of olive oil and vegetable oils, a little lemon juice, and salt for a basil dressing.
Cut the vegetables into medium pieces, tear the lettuce, and mix with the vegetables in a bowl. Add the rocket salad and toss in both dressings.
Add the olives on the plate. Slice the mozzarella into strips, drizzle with basil dressing, and wrap the salmon around the cheese. Cut the sun-dried tomatoes into strips and serve alongside the fish and cheese wraps. Decorate with a slice of lemon, a bunch of dill, and balsamic dressing.
