- In a medium bowl combine the lettuce, radishes, zucchini, and raspberries. Set aside.
- In a smaller bowl, whisk together the olive oil, lemon juice, salt, and honey until the dressing is well blended. Pour mixture over the vegetables and raspberries and toss gently. Serve immediately.
- This recipe yields 4 servings.
- Comments: When I serve this salad, friends give me a quizzical look as if to say, "Is that Italian?" And the answer is yes, especially since I first enjoyed it in Valeggio. The combination of radishes, raspberries, and zucchini is delightful and colorful, and a real palate cleanser after fish or a spicy dinner. Use a salad spinner or towel to thoroughly dry the lettuce leaves.
Notes:
Recipe from "Ciao Italia - Bringing Italy Home" by Mary A. Esposito, (St. Martin's Press, 2001) |
