Rocket Salad (printable version)

We enjoyed this wonderful salad at the Ossiani Restaurant in Fairfield, CT.  Delightful combination of ingredients.  You & your guests will surely savor it.

1/2 head Romaine lettuce
1/2 head Arugula lettuce
1/2 cup pistachio nuts
handful of dried cranberries
1/2 cup crumbled Feta cheese
extra virgin olive oil
salt & pepper to taste

Lightly toss lettuces, nuts & cranberries. Drizzle on olive oil. Toss gently.  Top with crumbled Feta cheese.  Salt & pepper to taste.  Best served chilled.

Serves 2 to 4 people

Gorgonzola & Mango

A variation on the Rocket salad.  Your guests will enjoy it.  This salad is best prepared individually rather than in a larger bowl.  Very pretty & elegant.  A nice compliment to the Seared Scallops appetizer.

Romaine lettuce
seedless red grapes cut lengthwise in half (3 or 4 grapes per serving)
1 tablespoon of slivered almonds per serving
finely cubed mango, about 2 tablespoons per serving
2 tablespoons crumbled Gorgonzola cheese per serving

On separate salad plates (you choose the size!) arrange the Romaine lettuce.  Gently scatter the grapes, almonds, mango & Gorgonzola cheese.  Lightly drizzle fresh pressed olive oil over the salad.  Finish with fresh, cracked pepper to your taste if you like.

Serve with Ciabata bread & white wine (Chardonnay or Pinot Grigio).

For a variation, use a Spring Mix of greens including baby spinach, Arugula, radicchio & romaine.