Autumn Salad

Ingredients for 4 servings: Half escarole, some pumpkin thin strips, some walnuts, salty pumpkin seeds, half fresh orange juice, olive oil, dry sage leaves and maldon salt.

  • Clean the escarole leaves, dry them and prepare the salad with all ingredients except the orange juice, olive oil, sage leaves and maldon salt.
  • Prepare a vinaigrette with these last ingredients. 1 portion of orange juice, 3 of olive oil and the sage leaves. Stir the mixture and drop on top of the salad. Sprinkle with maldon salt.





10/14/2008 · 15:29 h by Ben


10/14/2008 · 18:25 h by Ivy

It looks beautiful but I didn’t know you can eat pumpkin raw.

10/15/2008 · 9:28 h by Núria

Thanks Ben.

Ivy, I was surprised too! It tastes great :D (somehow between a carrot and a potatoe)

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