Читать книгу Frankie Dettori’s Italian Family Cookbook - Frankie Dettori - Страница 23

8 handfuls of wild rocket

65 g Parmigiano di Gran Padano, thinly shaved

FOR THE DRESSING:

150 ml extra virgin olive oil

3 tablespoons balsamic vinegar

a small pinch of sugar and salt

Serves: 4

Preparation time: 5 minutes

For the dressing, whisk the olive oil into the balsamic vinegar very slowly, until emulsified. Season with a small pinch of sugar and salt. To serve, place the rocket leaves in a bowl and drizzle over the dressing. Top with the shaved Parmesan.

Marco

“This brilliant Italian salad became wildly popular in London restaurants a few years ago. And this was when chefs started mucking about with it, adding all manner of things, such as pine nuts, bacon, croutons or, God help me, poached eggs. I don’t add anything as this dish stands up on its own either as a starter or light lunch, or as an accompaniment to a grilled or roasted meat dish.”