Recipes
from Tuscany

Vegan
recipes

Insalata mista

• 1/2 CUCUMBER, in very thin slices
• 200 GRAM RADISH, in very thin slices
• 2 KOHLRABI, peeled and in very thin slices
• 3 ORANGES, peeled and in small parts
• 1 ONION, sliced
• 5 DRIED TOMATOES, soaked and cut in pieces
• 4 TBSP OLIVE OIL
• 3 TBSP ORANGE JUICE
• 1 TSP OREGANO

• 150 GRAM PASTA
• 100 GRAM SMOKED SALMON, cut in strips
• 100 GRAM RUCOLA
• 1 ONION, chopped
• 2 EGGS, boiled ten minutes and cut in quarters
• 8 DRIED TOMATOES, soaked and cut in pieces
• 4 TBSP OLIVE OIL
• 2 TBSP WHITE WINE
• 1/2 TBSP MUSTARD

For the dressing, mix the olive oil with the orange juice and oregano and pepper and salt to taste. Put the other ingredients together in a large bowl, pour the dressing on top, toss the salad and serve immediately.

For the dressing, mix olive oil, white wine, mustard and salt and pepper to taste and beat half a minute. Cook the pasta al dente and rinse with cold water. Mix the pasta with the onion, rucola, salmon, tomatoes and eggs. Pour the dressing on top just before serving and toss the salad. Serve with ciabatta.