Citrus fruits, such as oranges and grapefruit, team well with salad greens and complement crunchy vegetables.
Buy nuts in small quantities and use them as soon as possible. If you have to store them, keep them in an airtight container in the refrigerator or freezer. The oil in nuts quickly turns rancid, particularly in a hot atmosphere.
1. In a serving bowl, combine 500 g (1 lb) finely chopped celery, 2 unpeeled tart red apples cut into cubes and 2 finely sliced spring onions (scallions).
2. Combine 250 g (8 oz) fresh ricotta, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon horseradish sauce, salt and freshly ground black pepper in a small bowl. Stir into salad. Arrange iceberg lettuce leaves on serving plates and top with salad.