ENDIVE AND SALMON SALAD WITH BALSAMIC VINEGAR OF MODENA
Ingredients (4 people amount) :
1 lettuce bush
200 g (7.04 oz- 0.44 lb) of red and green wild chicory
150 g (5.28 oz- 0.33 lb) of endive salad
2 salmon fillets
50 g (1.76 oz- 0.11 lb) of rocket
4 spoons of extra-virgin olive-oil
3 spoons of Balsamic Vinegar of Modena
Coarse salt, salt, pepper
1) Let salmon fillets rest for half an hour in a pan with a big pinch of coarse salt and lemon juice.
2) Cook them in a warm frying-pan with a spoon of oil.
3) Cut endive to little pieces and season it with Balsamic Vinegar of Modena
4) Clean and divide lettuce, chicory, rocket, tarragon, endive into four dishes. Divide cooked salmon fillets into halves and place them upon salad on every dish.
5) Season with salt, pepper, oil and Balsamic Vinegar of Modena
Acetaia Terra del Tuono s.r.l. - via Monzani 5 - 42122 Corticella (RE) - T. +39 0522 343317 - F. +39 0522 0522342435 - p.IVA 02886600366