Insalata Cruda Con Parmigiano-Reggiano Recipe

Insalata Cruda Con Parmigiano-Reggiano picture


CourseInterest Group


 White balsamic vinegar2 Tablespoon
 Dijon mustard1 Tablespoon
 Olive oil1⁄4 Cup (4 tbs)
 Radishes6 Large, thinly sliced
 Fennel bulb1 , cored and thinly sliced
 Asparagus1⁄2 Pound, thinly sliced on the bias
 Carrot1 Large, finely julienned
 Seedless cucumber1⁄2 Small, peeled and cut into 1/2-inch chunks
 Boston lettuce head1 , torn into bite-size pieces
 Shredded basil2 Tablespoon
 Coarsely chopped tarragon1 Tablespoon
 Freshly ground black pepper To Taste
 Salt To Taste

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


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.

Editors Review

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.