The Exotic Recipe

Marilyn Monroe is much more than a Hollywood icon; she is a symbol of charm, mystery, and complexity. Her life, marked by contrasts between light and shadow, is reflected in her culinary choices as well. She loved simple, fresh, and delicate dishes that could enhance the natural beauty of the ingredients, just as she knew how to highlight her natural femininity without ever overdoing it.

Among her favorites stood a Mediterranean lightness—a salad that combines the freshness of oranges with the crispness of fennel, now enriched with an exotic twist: the dragon fruit. Its velvety, sweet flesh creates an enveloping contrast with the pungent ginger and the lively acidity of lime, while honey adds a gentle sweetness that balances the entire dish.

It’s a play of colors and flavors, a balance that perfectly reflects Marilyn’s complexity: sweet yet strong, light yet intense. This salad is not just a dish; it’s an experience that engages all the senses, capable of transporting you on a journey between the Mediterranean and distant lands—an invitation to savor life with grace and a hint of mystery.

In private, Marilyn found in cooking a moment of intimacy and authenticity, away from the spotlight. She loved experimenting with simple yet flavorful tastes that kept her body energized and her skin glowing. Her connection to Italian and Mediterranean cuisine speaks of refined taste and a constant search for balance—qualities that this salad embodies perfectly.

Orange, Fennel, and Dragon Fruit Salad with Lime, Ginger, and Honey Dressing

(Serves 4)

Ingredients

• 3 organic blood oranges

• 2 medium fresh and crisp fennel bulbs

• 1 dragon fruit (pitaya), white flesh with black seeds

• 50 g fresh arugula

• 40 g toasted almond flakes

• 2 tablespoons high-quality extra virgin olive oil

• 1 tablespoon white wine vinegar

• 1 lime (juice and grated zest)

• 1 teaspoon freshly grated ginger

• 1 tablespoon acacia honey

• Pink Himalayan salt and freshly ground black pepper

• A few fresh mint leaves

Preparation

1. Wash the oranges, fennel, and dragon fruit thoroughly.

2. Peel the oranges “à vif” (removing all the white pith) and slice them thinly.

3. Thinly slice the fennel using a mandoline.

4. Cut the dragon fruit flesh into delicate cubes, avoiding the outer skin.

5. In a large bowl, combine the oranges, fennel, dragon fruit flesh, and arugula.

6. Add the toasted almond flakes for crunch.

7. Prepare the exotic dressing by mixing the lime juice and zest, grated ginger, honey, olive oil, vinegar, salt, and pepper in a small bowl. Emulsify well.

8. Pour the dressing over the salad and gently toss to combine.

9. Garnish with fresh mint leaves and serve chilled.

The Final Touch: Wine and Dessert for a Complete Experience

To accompany this explosion of freshness and delicacy, an aromatic and lightly mineral white wine is the ideal choice. A Sardinian Vermentino, with its citrusy and floral notes, will enhance the sweetness of the oranges and the fresh character of the dish without overpowering it.

For dessert, I suggest a lemon and basil sorbet: simple, clean, and refreshing, capable of closing the meal with a feeling of lightness and purity, perfectly harmonizing with the salad. It’s a delicate and sophisticated finale, much like Marilyn herself, leaving a mark without ever being over the top.

Trying this recipe means immersing yourself in a story of elegance, tales, and flavors—a small tribute to the diva who enchanted the world with her unique glow. It’s an invitation to celebrate life and taste with grace, lightness, and that subtle touch of mystery that makes every moment special.

© Charlotte Madeleine Castelli | All rights reserved