• Difficulty: 1
  • Cost: 1
  • Preparation: 1
  • Doses: 4

On Saturday I attended a legal conference and during the lunch break they served this appetizer which was marked with this name on the menu: autumn salad. As usual, I broke the boxes a bit and in the end I had the recipe that I took care to prepare this delicious apple and rocket salad  for Sunday lunch.

The following are indicatively the doses for 4 people, good appetite and happy autumn!


  • bunch of rocket
  • bunch of songino
  • handful of walnut kernels (30-40 g)
  • Granny smith apple
  • Tropea red onion
  • to taste Grated aged pecorino
  • extra virgin olive oil
  • to taste parmesan flakes
  • to taste pepper
  • to taste salt


  1. First, thinly slice the onion and soak it in water to sweeten it.
  2. Wash the songino and rocket, drain well, and chop directly into individual plates.
  3. On a cutting board, chop the walnut kernels with a knife, then place the onion rings on a plate of parchment paper on which the inside is filled with grated perorino.
  4. Pass the plate in a preheated oven until the cheese has melted. Be careful not to let it brown too much because otherwise the pecorino becomes bitter (this is a recommendation that the cook made for me personally).
  5. Remove the pan from the oven and allow to cool slightly before removing the onion rings from the parchment paper with a spatula.
  6. Prepare an emulsion of oil, lemon juice, salt and pepper. Finally, wash the apple well, deprive it with the special tool of the core and seeds, then cut it into wedges, and without peeling it and with a mandolin, cut it further into thin slices.
  7. Now compose the dishes by arranging the walnuts on the vegetables, then the slices of apple, sprinkle with the emulsion, then lay the onion and cheese rings on top and finally the parmesan flakes.

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