See Also: Appetizers · Salads · Television Show Recipes
Balsamico & Extra Virgin Greens
From Dorothy McNett's recipes at www.dorothymcnett.com. If you don't have Balsamico Traditonale, (very special, but very pricey as well) use one that has been aged at least 8 years, and I love the brand Mediterraneo Balsamic vinegar, aged 18 years.
best quality fresh green leaves (endive, baby spinach, delicate lettuce...)
shavings of Parmigiano-Reggiano
best quality extra-virgin olive oil
drops or drizzles of Aceto Balsamico...(aged 25-50 years)
pinches of sea salt and a little pepper, as desired
Wash and thoroughly dry the leaves and arrange on beautiful plates. Shave some cheese over the leaves. Drizzle with a little olive oil, drop or drizzle on the Balsamico Traditionale. Add salt and pepper as desired. Listen to great music, slowly enjoy this wonderful experience.
Recipe created 2002-05-15.
