Endive and salmon salad with Balsamic Vinegar of Modena

Endive and salmon salad with Balsamic Vinegar of Modena 2018-08-31T16:44:16+00:00

Project Description

Ingredients (for 4 people):

  • 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
  • 1 lemon
  • Tarragon leaves
  • 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

Preparation

  • Let salmon fillets rest for half an hour in a pan with a big pinch of coarse salt and lemon juice.
  • Cook them in a warm frying-pan with a spoon of oil.
  • Cut endive to little pieces and season it with Balsamic Vinegar of Modena
  • 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.
  • Season with salt, pepper, oil and Balsamic Vinegar of Modena
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