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By Peter Gordon
Published 2005
The tricolore salad is one of cuisine’s mysteries – to me at least. It seems so odd that this classic salad is a staple in most London Italian cafés, yet avocado and mozzarella must be one of the oddest combinations – hardly one that you can imagine the great Italian chefs of the past encouraging. However, it’s one that works, even if I can’t quite get my head around it. And for me, a devoted exponent to fusion cuisine, that’s saying something.