Raw season with parmesan and parma ham
Instructions
Peel, wash the lettuce, sminuzzatela and collected in a pot along with ham cut to strips (julienne), the kernels of walnuts and slivers of grana.
Garnish the platter with PEAR, sliced and seasoned everything at the last moment with a vinaigrette by blending at low speed, 60 g of olive oil, one tablespoon of vinegar, a pinch of salt and a sprig of parsley.
Finish the salad with ground pepper and mix it in the presence of guests.
Suggested wine: dry white wine, slightly aromatic (Erbaluce di Caluso, Bosco Eliceo Sauvignon, Taburno white).
Ingredients and dosing for 4 persons
- 1 slice of ham (150 g)
- 80 g of grana padano cheese shavings
- 1 small head of lettuce salad
- 1 pera
- 8 walnut kernels
- 1 bunch of chopped parsley
- 1 tablespoon of wine vinegar
- 60 g of olive oil extra virgin
- 1 pinch of salt
- Minced 1 of black pepper in grains