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Insalata Cruda Con Parmigiano-Reggiano

  White balsamic vinegar 2 Tablespoon
  Dijon mustard 1 Tablespoon
  Olive oil 1⁄4 Cup (4 tbs)
  Radishes 6 Large, thinly sliced
  Fennel bulb 1 , cored and thinly sliced
  Asparagus 1⁄2 Pound, thinly sliced on the bias
  Carrot 1 Large, finely julienned
  Seedless cucumber 1⁄2 Small, peeled and cut into 1/2-inch chunks
  Boston lettuce head 1 , torn into bite-size pieces
  Shredded basil 2 Tablespoon
  Coarsely chopped tarragon 1 Tablespoon
  Freshly ground black pepper To Taste
  Salt To Taste

In a large bowl, whisk the white balsamic vinegar with the Dijon mustard and the 1/4 cup of olive oil; season with salt and black pepper. Add the radishes, fennel, asparagus, carrot, cucumber, lettuce, basil and tarragon and toss gently to coat. Serve the salad right away.

Recipe Summary

Main Dish
Did you think picnic food was not a part of gourmet? Well then here we have 2010 JBF Award Winner for Best New Restaurant, chef Michael White of Marea in New York City, in conjunction with Mercedes-Benz, proving you wrong. The title of this dish is White’s tongue-in-cheek reference to the new Mercedes-Benz E-Cabriolet, a four-seat convertible idyllic for summer driving.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 197 Calories from Fat 129

% Daily Value*

Total Fat 15 g22.4%

Saturated Fat 2 g10.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 156.2 mg6.5%

Total Carbohydrates 15 g5.2%

Dietary Fiber 5 g19.9%

Sugars 5 g

Protein 4 g8.6%

Vitamin A 108.4% Vitamin C 33%

Calcium 12.6% Iron 21.6%

*Based on a 2000 Calorie diet


Insalata Cruda Con Parmigiano-Reggiano Recipe