Born to promote the authentic Italian food. With Love ❤️

Rocket and Parmigiano Reggiano cheese salad

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 1

INGREDIENTS PER 6 PEOPLE

salt
black pepper corns
rocket leaves, 14 oz
Parmigiano Reggiano – if possible 14-18 months mature- in petal-shaped slivers, 5,3 oz

For Vinaigrette:
walnut oil, 0,2 fl. oz
grape-seed oil, o,2 fl. oz
extra-virgin olive oil, 1,4 fl. oz
Traditional Balsamic Vinegar from Modena or Reggio Emilia, 0,7 fl. oz

PROCEDURE

Prepare the vinaigrette by emulsifying all liquid ingredients. Clean, wash and dry the rocket carefully and 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 it.

Thanks to: Parmigiano Reggiano

Facebook
Instagram