Insalata Romana Recipe
baby gem, cacio e pepe vinaigrette, 36 months parmigiano reggiano, pickled pearl onion, crouton
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Baby Gem Lettuce
Wash and dry the baby gem lettuce heads. Cut them in half lengthwise and arrange them on a serving platter.
- 2
Make the Cacio e Pepe Vinaigrette
In a small bowl, whisk together the cacio e pepe vinaigrette ingredients until smooth. Adjust seasoning to taste.
- 3
Assemble the Salad
Drizzle the cacio e pepe vinaigrette over the cut lettuce halves. Scatter the pickled pearl onions evenly on top.
- 4
Add Cheese and Croutons
Shave the 36 months Parmigiano Reggiano over the salad and top with croutons.
- 5
Serve
Serve immediately as a fresh appetizer or side dish.