Salade Verte Au Parmigiano « Extra Vecchio » Recipe
lettuces, cucumber, herbs, 5-year parmesan, white anchovy vinaigrette
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Ingredients
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Salad Base
Vinaigrette
Method
Preparation
Prepare the Salad
Wash and dry the mixed lettuce thoroughly. Tear the larger leaves into bite-sized pieces and place in a large salad bowl.
Chop the Herbs
Finely chop the fresh herbs and add them to the salad bowl.
Shave the Parmesan
Using a vegetable peeler, shave the 5-year parmesan into thin slices and set aside for garnish.
Vinaigrette Preparation
Make the Vinaigrette
In a small bowl, combine the white anchovies, extra virgin olive oil, white wine vinegar, and Dijon mustard. Whisk together until well combined.
Season the Vinaigrette
Taste and season with salt and freshly ground black pepper as needed.
Assembly
Combine and Serve
Drizzle the vinaigrette over the salad and toss gently to combine. Top with the shaved parmesan before serving.