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Insalata Cruda Con Parmigiano-Reggiano

Ingredients
  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
Directions

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

Cuisine: 
Italian
Course: 
Main Dish
Interest: 
Everyday
Servings: 
4
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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