Ingredients for 4 people:
A handful of salad leaves
4-5 apricots (not too ripe)
Extra virgin olive oil
A spoonful of fresh chives (chopped)
In summer it is fun to prepare the most imaginative salads!
I also like to use seasonal fruit to embellish even the simplest of salads with color and nutritional values.
How this case!
I find the combination Apricots, not too ripe, and fantastic Chive, a contrast not too aggressive and at the same time full of flavor.
I integrated a few leaves of variegated salad, the freshness of the cucumber and the spicy radishes. And that’s it!
We wash all the vegetables. We remove the kernel of the apricots and cut into thin slices. Peel the cucumber and cut it thinly. Put the slices in a small bowl with a little oil and salt.
Wash the salad leaves and season them in a bowl with a little salt, oil and apple vinegar.
We cut the radishes thinly. And we chop fresh chives.
For the plating:
we take our serving plate and at the base we place the salad leaves seasoned. Then the slices of cucumber and radishes.
Finally the apricot slices and chopped fresh chives.