Crispy Lettuce Leaves with Cherries and Macadamia
1 serving
20 minutes
This Italian salad is a true art of flavor and texture. Crispy frisée leaves, corn, and baby spinach create lightness, while juicy cherries add delicate sweetness. Macadamia nuts provide a savory crunch, and creamy smoked ricotta and soft avocado make the dish enveloping and balanced. Dressed with cherry vinegar and fragrant olive oil, the salad reveals a richness of flavors highlighted by spices and citrus notes of yuzu. This salad is the perfect choice for a summer dinner, complemented by freshness and lightness like an echo of the Mediterranean breeze.
1
Place yuzu, water, cherry, honey, lime leaf, clove, and white wine vinegar in a saucepan.
- Spicy Yuzu Sauce: 9 ml
- Water: 30 ml
- Cherries: 48 g
- Acacia honey: 5 g
- Lime leaves: 1 piece
- Carnation: 2 pieces
- White wine vinegar: 5 ml
2
Bring to a boil.
3
Mash the cherries with a pestle to release the juice and turn the liquid red.
- Cherries: 48 g
4
Strain through a fine sieve and cool.
5
Mix the salads, thinly sliced fennel, and spinach.
- Frisee salad: 20 g
- Mini spinach: 10 g
- Corn salad: 15 g
- Fennel: 15 g
6
Mix avocado with smoked ricotta
- Avocado: 50 g
- Ricotta cheese: 20 g
7
Add the mixture to the greens.
8
Cut the cherries in half and add them to the salad with ricotta and avocado.
- Cherries: 48 g
9
Season with cherry vinegar and olive oil.
- White wine vinegar: 5 ml
- Olive oil: 25 ml
10
Sprinkle with macadamia nuts.
- Macadamia nuts: 12 g