Mixed Green Salad with Balsamic Vinaigrette and Parmigiano-Reggiano DOP
This salad makes the most of the truly special flavors of good olive oil and balsamic vinegar, perfectly paired with DOP Parmiggiano Reggiano. Here’s how to dress a salad:
1 clove garlic, cut and rub on the insides of the bowl, discard
10 ounces crisp lettuces, field greens with herbs preferred (see note below)
1/4 cup good extra virgin olive oil. Fonte di Foiano 1979 is used here
1/8 cup Aceto Beato Balsamic Vinegar of Modena IGP
1/2 teaspoon Ravida Sea Salt or Il Boschetto Sea Salt
1/4 teaspoon freshly ground black pepper, Il Boschetto Mix Pepi Pepper Mill
1/3 cup (1 to 1 1/2 ounces) thinly shaved Parmigiano-Reggiano DOP
Directions
Cut and rub one clove of garlic on the insides of a large wood salad bowl, discard.
Place the lettuce in in the salad bowl Drizzle generously with olive oil. Add Sea Salt and Freshly Ground pepper. Toss. Add balsamic vinegar, Toss again. Divide among salad plates and top with the Parmigiano-Reggiano for garnish.
A note on pairing greens (or reds!) with olive oils:
To make the most of field greens and herbs, choose an olive oil featuring herbal notes, such as Quattrociocchi Olivastro Organic or Trapetto di Caprafico DOP Organic.
If you’ve chosen Radicchio reds for your salad, we recommend Fonte di Foiano Riflessi or Olio del Carmine, from Tuscany and Marche, respectively.
If your salad incorporates fruit, such as slices of pear, reach for a Sicilian olive oil such as Centonze Case di Latomie or Frantoi Cutrera Primo Double.
