My belated wishes for a nice month! May is here, but good weather is not! Ican’trememberamore volatile May weather! It’scold, thenhot, sometimesit’ssunny, otherscloudy! ThebadthingisthatI can’tswimyet! You see I am addicted to the sea and I am looking forward to start swimming again!
Sincesummerissocloseandclothesaregoingtobefewerandmore and more revealing, it ‘s salad time! This one, made during Easter holidays, is very simple and refreshing. It is a light and aromatic salad which you have to try and get ready for summer!
A big kiss from my Zakynthos!
Ingredients( it serves 2) :
1 carrot, in peels
1 zucchini, in peels or very thin slices
1 scallion, finely chopped
4 artichoke hearts
1/3 fennel bulb, finely chopped
100gr. Cretan graviera cheese, diced
Juice of half a lemon
Start with the marinade. Placeinabowlcarrot, zucchini, fennel and scallion. Mix lemon juice, mustard and olive oil and pour over the vegetables. Let marinade in fridge for some hours. Boilartichokes in salted water until tender.Wash and cut spinach and arugula in big pieces. Placeonabigdish, seasonwithsaltandaddmarinatedvegetables, artichokes and cheese. Pour the marinade all over the salad. Buon appetito!