Festa Monini: colors, sounds and tastes of Umbria

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Lettuce baskets

20 MIN




1 pack of pizza dough; 200 g of mixed salad with lettuce, rocket, lettuce hearts and frisée salad; 1 apple; 1 pomegranate; 20 walnuts; 2 slices of wholemeal toasting loaf; 100 g of Emmental cheese; the juice of half a lemon; 1 teaspoon of mustard, extra virgin olive oil, salt and pepper to taste.


  1. Roll out the pizza dough to an even thickness of 2 mm. and cut out 4 discs that you will place upside down on four crème caramel moulds. The sheet of dough, held in the middle by the mould, will fall over the sides, creating large waves.
  2. Brush the surface of the dough with Extra Virgin Olive Oil and bake in a preheated oven at 200°C. After about 10-15 minutes, when the surface is golden, remove from the oven and leave to cool.
  3. Separate the salad leaves, wash and dry them, and place them in a salad bowl before adding the walnuts.
  4. Cut the bread slices into squares and lightly toast them in a pan with a drop of oil. Remove the seeds from the pomegranate and peel and finely chop half an apple. Dice the cheese and add these ingredients to the salad.
  5. Mix well and place the salad in the bread baskets. Cut the other half of the apple into thin slices and arrange them to decorate the four baskets.
  6. Prepare a vinaigrette by dissolving the mustard in the lemon juice and then gradually dilute it with the Extra Virgin Olive Oil. Season with salt, mix and pour into a sauce boat in order to be served separately.

A little extra

Monini's Bios Extra Virgin is great with this delicious and hearty salad.

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