Ingredients for 4 people:150-200 g wild salad leaves (or a mixture of lamb’s lettuce, rocket and red radicchio)2 large carrot (approx. 100 g each)1 red apple (the variety you prefer)40 g pine nuts8 radishes4-5 tbsp extra virgin olive oil1 tbsp Aceto Balsamico di Modena I.G.P. (according to taste) salt
The more colourful, the better: the salad’s bright colours will convince even the youngest guests to eat a little!
Carefully wash and dry the salad leaves and then put them in a bowl. Wash the apple, remove the core and then cut it into small cubes (leave the skin on to add colour to the salad). Cut both ends off the carrots, then peel and slice them thinly. Wash the radishes, remove the “beard” and the top and then slice them as well. Toast the pine nuts in a small frying pan with a drop of olive oil, taking care not to burn them. Put everything into the salad bowl and mix well (you can use your hands!), season with salt, vinegar and oil (in that order), mix well again (this time using salad servers) and then serve.