Balsamico & Extra Virgin Greens Recipe

From Dorothy McNett's Recipe Book.

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Balsamico & Extra Virgin Greens

From Dorothy McNett's recipes at 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.

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