Recently, my friends, good acquaintances, and even some unfamiliar faces gathered together for an Italian gastronomic evening.

A group of ten participants came together quite quickly. We all cooked Italian dishes, drank Italian wine, and enjoyed lighthearted conversations in an Italian atmosphere.

Everyone contributed their own culinary preferences, and I’ll start sharing them with the salads.

Salad Greens with Grapefruit

We have the wonderful Daria Rosyuk to thank for the delicious salads. She selected two of her favorite salads for the evening and shared her secrets for making them.

• salad greens: arugula, radicchio, frisée (besides arugula, which is a must, the rest of the mix is up to your preference)
• pine nuts, lightly toasted
• grapefruit, peeled and segmented
• olive oil
• sea salt and freshly ground black pepper

Toast the pine nuts in a dry pan. Peel the grapefruit and divide half of the flesh into segments, removing the membranes. Squeeze the juice from the other half and mix it with olive oil, salt, and pepper.

Wash and dry the salad greens. Place them in a large bowl, add the grapefruit segments, drizzle with the dressing, and gently toss everything together. Sprinkle the toasted pine nuts on top.

And as for pasta, we’ll definitely come back to it soon :)