Royal salad “alla maniera d’Apicio”

Wash the salad, separate the leaves and remove the hearts, mince it and transfer in a round serving plate. Add in the cheese slivers, raisins (softened beforehand in water), pine seeds, mushrooms and season with salt, pepper and orange juice.

In a small pan, boil two tablespoons vinegar and a garlic clove that shall be removed as soon as the vinegar evaporates. Remove from heat and pour on the salad. Stir and serve. This recipe, created by Ada Urbani on the occasion of a reception attended by one hundred people, was very appreciated by all those who were present.

The dish was dedicated to Marco Gavio Apicio, gastronome of Ancient Rome, for that sweet and sour flavor he liked so much, even though it was the reason why he was criticized by many “scientists” of the Haute cuisine.