A delightful salad full of colors and exquisite to the palate!
I served it for lunch with very thin slices of beef marinated in garlic and herbs, cooked lightly in a pan with no oil, and Pain Campagnard on the side.
1- Toss French lettuce slightly shredded, one mango cut in cubes, one avocado cut in cubes and half a red onion thinly sliced.
2- Top with roasted sesame seeds and high quality olive oil and balsamic vinegar.
I used “Cerasuola”, an extra virgin olive oil from Sicily; and a 15 year old traditional balsamic vinegar.