Alive and Cooking

Warm Insalata Verde

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(Serves 4)

1 curly lettuce, washed and dried
2 zucchini, shaved into ribbons
100g wild roquet
1 green capsicum, sliced into rings
1 baby fennel, sliced chunky (1.5 cm)
5 tbsp extra virgin olive oil
¼ small Savoy cabbage, shredded
140g Stilton cheese
12 capers
1 tbsp mayonnaise


Line a salad bowl with the curly lettuce, leaving a well in the centre.

Heat 4 tbsp of olive oil in a pan and toss the zucchini ribbons for 1- 2 minutes, stirring constantly then place into the salad bowl.

Toss the fennel and capsicum rings in hot oil for 1-2 minutes then into the salad bowl also.
Add the roquet and cabbage to the pan, toss for 30 seconds then into the salad bowl.

Add another tbsp of evoo to the pan and slide in the capers and remove from the heat.

Add the Stilton to the pan and stir in the mayonnaise while mashing the Stilton.
Pour the warmed Stilton and mayonnaise dressing over the salad, gently toss and serve.

Warm Insalata Verde