Rocket and Parmigiano-Reggiano Cheese Salad

  • Difficoltà

    Bassa

  • Stagionatura

    18 mesi

  • 400 g rocket leaves
  • 150 g Parmigiano-Reggiano in petal-shaped slivers (to obtain the petal-shaped slivers, it is advisable to use Parmigiano-Reggiano cheese with a minimum 14-18 months of maturation.)
  • salt
  • black pepper corns
  • 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

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.