GOURMET FOOD
Christmas Salad Ingredients:
2 handfuls young rocket 3 witlof bulbs 2 mangoes
1 1/2 ripe avocadoes 1/4 papaya 30 mint leaves lime vinaigrette 2 limes
125ml extra-virgin olive oil sea salt
freshly ground black pepper Method:
To make the vinaigrette, fi nely grate the zest of the limes and juice the fruit, then combine with the olive oil, salt and pepper. Set aside. Wash and dry the rocket well, and separate the leaves from the witlof. Cut the cheeks from the mangoes and remove the skin. Slice the fl esh
lengthwise into even strips. Peel the avocadoes and slice them a similar size to the mango strips. Repeat this with the papaya. Finely shred the mint leaves. Toss all the ingredients in a serving bowl with the vinaigrette, and then check the seasoning and acidulant. Serve immediately. Serves 4.
THE RETIREE SUMMER 33
