Salada Verde (Green Salad)

A community recipe by Laffa

Not tested or verified by Nigella.com

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Introduction

I love contrasts. Sweet and Sauer, Hot and Chilly etc. I create this salad and everybody who tastes it says that this is a surprisingly refresh delicacy. So I usually serve it in Brazilian's unbelivably hottest season: Summer.

Ingredients

Serves: 4-6

3 cups watercress
1 cup lemon jelly (cut in cubes)
1 cup gorgonzola cheese (cut in cubes)
olive oil
1 pinch of pepper
1 pinch of salt (if you really appreciate salted food)
½ lemon (juice of, a squeeze)

Method

Salada Verde (Green Salad) is a community recipe submitted by Laffa and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Wash and cut the root of the Watercress; reserve.

If you like the spicy taste of it preserve the entire plant,otherwise use only the leaves.

Make the lemon jelly as indicated at the box with less 1 cup of water to make it thicker. When it gets ready, cut it with a knife and reserve.

Put the Gorgonzola in the refrigerator to let it dry and less oiled. Cut it in cubes the same size of the jelly. Reserve at the refrigerator until you serve.

In a transparent bowl put the Watercress and the olive oil, a pinch of pepper and the optional salt and mix it up.

Finaly put the Gorgonzola and the lemon jelly not too neat but careful enough to the cheese doesn't turve the jelly.

Squeeze the lemon gently and wisely over it. Keep it in the refrigerator until serve

Additional Information

An extra pinch of pepper at the end of the process will make a difference. A red or green fresh pepper will garnish it beautifully Italian "panetta", toasts or crackers will do great with this salad. For doing a better cube cutted jelly, make it in a rectangular shaped recipient Variation: change the Gorgonzola for Fetta and use sugar free jelly to have a better diet results.