FRANKLIN & MARSHALL SS 2014 Exotic salad


“If while you are enjoying your food, the person next to you is not enjoying as well, then the pleasure of eating is diminished.” Andrea Camilleri

The heat will come back soon and this time it will not find me unprepared. In my fridge there will be liters of ice water flavored with mint and lots and lots of fruits and vegetables. The big trend for spring / summer 2014 is mango! Rich in fiber, vitamins and antioxidants, it has the power to make shine even the people with less solar vitality, thanks to its deep yellow color. Today’s recipe is ideal as an exotic starter, to hit the taste buds of your guests. With a mango, you will be able to create four small portions. Do you know how to peel it? By clicking here, you will find my explanation. For another appetizer by Franklin & Marshall, I suggest you try this potato soufflé with brie cheese; if you prefer fresh flavors, you will be spoiled for choice between my now famous Caprese salad or the tartar of vegetable, apples and salmon. Experience everything, dear fashion tasters, because “life is a surprise.”

Recipe. FOR 4 PEOPLE

1 Mango + 12 fresh mint leaves + 250g (9 oz) stracciatella of burrata cheese + salt + pepper + olive oil + Tabasco sauce.

Peel the mango (if you do not know how to do it, click here) and cut it into cubes. Wash the mint leaves, place them in a large mixing bowl, add the mango, season with salt, pepper, extra virgin olive oil and add 10 drops of Tabasco sauce. Mix well, cover with plastic wrap and refrigerate to marinate for about 30 minutes. Remove from the fridge, place in Martini glasses and add the stracciatella of burrata cheese. Serve immediately and enjoy your life.

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