Misticanza Salad
Servings: 6 People
Ingredients
- 500g fresh Mixed Greens , like whole Gem lettuce or Roman lettuce hearts plus at your preference and availability of wild leafy greens, chicory, endive, mustard leaves, radicchio, beetroot leaves, dandelion leaves, escarole leaves, and frisée. Except of the lettuce, the rest of the greens to be cut/torn into bite sizes
- 2 tbsp Pine Nuts , toasted
- 2½ in Avocado
- 90 ml EVOO , extra virgin olive oil
- 50 ml Lemon Juice
- 80g Parmigiano Reggiano , grated
- ½ tsp Sea Salt
- ½ tsp freshly cracked Black Pepper
Instructions
- We start with the crispy Parmigiano Reggiano by taking an oven proof dish lined with parchment paper and adding with a spoon the Parmigiano Reggiano and flattening it. Sprinkle half the black pepper and cook in a pre-heated oven, air circulation, at 200°C for about 7’ and until crisp and golden. Remove from the oven and allow to cool completely on the dish. Remove from the dish using a spatula and crack in large pieces. Any bits that have broken apart, to be used in the dressing.
- To make the dressing we add into a glass bowl the oil, lemon along with the bits of the broken Parmigiano Reggiano, 1½ avocado that has been finely chopped, the remaining 30g of the Parmigiano Reggiano, the coriander, the salt and pepper. Mix well with a whisker aiming for the avocado to blend with the oil and lemon and to become a rich creamy sauce.
- Place the greens along with the remaining 1 avocado, that has been thickly sliced and then chopped in large chunks, in a large bowl along with half the pine nuts, pour the dressing and toss, preferably with your hands. Place the dressed leaves in a serving plate and add on top the remaining pine nuts, the crispy Parmigiano Reggiano and serve.