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Salad Primavera


Serves 4:
150g (5½ oz) watercress
150g (5½ oz) salad
1 white celery heart
50g (1.75 oz) of Parmigiano Reggiano (in pieces)
1 hard boiled egg
½ Tbsp of Pedroni's Aceto Balsamico di Modena "Vecchio"
olive oil, mustard and salt (to taste)


Clean and wash the vegetables. Dry and cut into small pieces and arrange in a bowl. Use the following ingredients to make a dressing: In a bowl, add a pinch of salt, some mustard and the balsamic vinegar. Mix while adding little by little the olive oil until you get a soft cream sauce. Dress the salad and gently toss. Allow to rest for a few minutes then serve.