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Ingredients for Potatoes;

3 medium potatoes, sliced ¼” or ½ cm thick
–blanched for 2 minutes
salt and pepper
extra virgin olive oil

Ingredients for Salad
250 gr. or ½ Lb. arugula & baby spinach
60 gr. or 2 oz. strawberries, sliced
60 gr. or 2 oz. crumbled gorgonzola
extra virgin olive oil
salt and pepper


1. After blanching the potatoes, grill on both sides and season with oil and vinegar,
salt and pepper.

2. In a bowl, combine the arugula, baby spinach, strawberries and crumbled gorgonzola.

3. Season with extra virgin olive oil, vinegar, salt and pepper before serving.

EVOO = Extra Virgin Olive Oil

Chef; Gianni Ceschia
Culinary Studio
91 Friuli Crt.Un #13
Woodbridge, Ont.