Author Notes
I composed this salad with tomatoes and cucumbers, added kiwis and mangos for tanginess, and a mixture of nuts as a counterpoint. The result is a salad for all seasons. —THE MATH CHEF
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Ingredients
- VIVALDI'S FOUR SEASONS SALAD
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3
large hothouse tomatoes, sliced thinly
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5
small cucumbers, peeled and sliced
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3
mangos, peeled and diced
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3
kiwis, peeled and sliced
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1/8 cup
pecans, halved
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1/8 cup
walnuts, halved
- LEMON-LIME DRESSING
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3
lemons, juicy
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5
limes, juicy
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1/4 teaspoon
freshly ground black pepper, on the "fine" setting
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2 tablespoons
olive oil, preferably organic extra virgin
Directions
- VIVALDI'S FOUR SEASONS SALAD
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Combine the tomatoes, cucumbers, mangos, and kiwis in a large stainless steel bowl.
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Add the lemon-lime dressing and mix the ingredients until the dressing is entirely assimilated.
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Top off the salad with the pecan and walnut halves.
- LEMON-LIME DRESSING
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Squeeze the lemons and limes and run the liquid through a sieve to get rid of all of the seeds.
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Add the olive oil to the lemon and lime juice, and use whisk rapidly, forming an emulsion.
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Add the freshly ground black pepper and mix it in thoroughly.
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