The second course, of our extravagant Italian meal, was a salad course, featuring another dish from the Almalfi coast. Jamie says that the key to this salad is to slice everything very thin, the thinner the better. Unfortunately, my knife skills are a little lackluster and I don’t own a mandolin, but we persevered anyway. This salad was a nice fresh light contrast to some of the heavier dishes with a lovely combination of flavors and textures. The vegetables are very crunchy with a strong bite, the orange has a pleasant softness and sweetness, and the vinaigrette complements them both.

Recipe after the Jump

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