You can tell that Diane Von Furstemberg likes green by the number of outfits that she designed in this color in the course of her career. Eternally beautiful and refined, the designer has taken fluid volumes, men’s touches and classy fantasies to the runway. As evidence of her importance in the fashion world, some of her collections have been exhibited at the Metropolitan Museum of Art and she is still President of the council of fashion designers of America (CFDA). She has been working in an important initiative for a long time and you can read more about it in her website. It is about giving support to extraordinary women worldwide to boost their power in society and increase their credibility. A woman with delicate features such as hers has inspired me today to prepare a delicate salad, so tender that it is a sin to eat it, but if we add a touch of purple, black olives and Greek feta then we can’t just say no to this delicate goodness. You know,a salad needs to be coddled, and you need to take care of it, otherwise there would be no real difference between it and a ready-made salad. Also, remember that lettuce has therapeutic properties to treat insomnia, so if you yearn to wear a dress designed by Von Furstemberg, you should eat a lot of it… You may run the risk to dream of her fabulous outfits all night long (not bad at all!) What’s your secret to sleeping soundly?
Recipe. FOR 4 PEOPLE
250g (8.8 oz) Salad to your liking + 50g (1.7 oz) red pepper stuffed black olives + a cabbage + 200g (7 oz) Greek feta + vinaigrette. (1 lemon + 3 tablespoons of extra-virgin olive oil + salt + pepper).
To prepare a perfect salad you need to use high quality products, that’s why I suggest you buy a certain type of salad according to the availability of the day, to make sure it’s super fresh. It’s very important to revive the leaves by soaking them in water and ice for 10 minutes. After having dried them, put them in the refrigerator in a plastic container covered with a clean cloth (this way you already washed salad will last for 2 days). Place the leaves you like the most on the plate together with the cabbage, the red pepper-stuffed black olives and the Greek feta. For the seasoning: prepare a vinaigrette dressing by putting in a bowl a glass of freshly squeezed lemon juice, 3 tablespoons of extra-virgin olive oil, salt and freshly ground pepper. Chop some mint leaves and parsley to add to the salad. Let stand for at least 30 minutes and then season your salad.
Photo Food: Taste of Runway. Photo fashion show: Alessandro Garofalo / GoRunway.com image courtesy of style.com. Model: Valerija Kelava.