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Preparation: 20 min. 4 servings Ingredients 400 g rocket leaves 150 g Parmigiano-Reggiano in petal-shaped slivers (*) salt black pepper corns Ingredients for Vinaigrette 40 ml extra-virgin olive oil 20 ml Traditional Balsamic Vinegar from Modena or Reggio Emilia 5 ml walnut oil 5 ml grape-seed oil Preparation Prepare the vinaigrette by emulsifying all ingredients. Clean, wash and dry the rocket carefully. Dress it with the vinaigrette and the Parmigiano-Reggiano cheese petal-shaped slivers. Grind the pepper corns in a mortar and sprinkle on the salad. Serve. (*) to obtain the petal-shaped slivers, it is advisable to use Parmigiano-Reggiano cheese with a minimum 14-18 months of maturation. |
