Endless Summer Caprese Salad with Parmigiano Reggiano cheese

Directions:

STEP 1

In a large bowl, combine all ingredients for the corn frittelle, except for the olive oil, and mix well. Let rest in the fridge for 10 minutes. Remove from fridge and stir with a silicone spatula for one minute.

STEP 2

Heat enough olive oil to fry the frittelle in a skillet over medium heat. You don’t want the oil to start smoking, so make sure the burner isn’t too high. Set a baking sheet lined with paper towels next to the stove top. When the olive oil is hot, working in small batches, scoop ¼ cup portions of the mixture into the skillet and fry for about 3 minutes per side. Transfer to the paper towel to cool and absorb any extra oil.

STEP 3

Plate the caprese elements in this order: tomatoes, nectarines, burrata, basil leaves. Drizzle olive oil, balsamic or ponzu over everything and finish with salt flakes, ground black pepper and the rest of the Parmigiano Reggiano cheese.

STEP 4

Take your first bite, and get ready to be transported to the beautiful island of Capri.

SALADS

Endless Summer Caprese Salad with Parmigiano Reggiano® Cheese

  • 20m

    PREP
  • 10m

    REST
  • 582

    CALORIES
  • 4

    SERVINGS

This classic Italian salad is named after the island of Capri, where it is believed to have originated. One origin story suggests that it was created as an homage to the Italian flag. Another story credits the chef at the historic Hotel Quisisana, located in the center of the island, who wanted to delight the palates of royalty and important public figures that were regular guests at this celebrated luxury hotel.

Most commonly enjoyed as an appetizer, the components are also popular pizza toppings, a la Pizza Margherita, or they can be used to make great sandwiches.

Chef Michele Casadei Massari has put a heartier spin on this classic by adding corn ‘frittelle’ or fritters along with savory Parmigiano Reggiano cheese. For this recipe he suggests a younger cheese, aged 14 to 18 months. The sweetness of the younger cheese complements the Caprese beautifully, making it a lovely refreshing treat on a warm September evening.

Ingredients:

Corn Frittelle

1 bunch scallions, diced, (about 5-7 scallions)
3 cups fresh corn, (See Hint)
¼ cup parsley
2 tablespoons basil
¾ teaspoon salt
1 teaspoon black pepper
1 cup all-purpose flour
1 teaspoon baking powder
2 large farm or organic eggs, beaten
¼ cup buttermilk
1 cup Parmigiano Reggiano cheese, freshly grated,
(See Hint)
extra virgin olive oil, for frying

Caprese Elements

4 tomatoes, sliced, (See Hint)
4 nectarines, sliced
12 ounces burrata, (See Hint)
½ cup basil
1 tablespoon extra-virgin olive oil
1 teaspoon balsamic vinegar or ponzu, (See Hint)
flake salt and fresh ground pepper

Hint:

Parmigiano Reggiano cheese aged between 14 to 18 months will ensure the best consistency for this recipe. Also, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not real Parmigiano Reggiano cheese.

Fresh corn is preferable, but frozen corn will work also.

Cherokee tomatoes are Chef Michele’s ideal choice. If you cannot find them, choose the freshest you can find and wash them very well under running cold water. If they aren’t quite ripe leave them out of the fridge for 3 to 4 days to ripen before using.

Though burrata is recommended, a soft mozzarella will work as well.

Ponzu sauce is a classic Japanese citrus-based sauce with a tart-tangy flavor similar to a vinaigrette.

SALADS

Endless Summer Caprese Salad with Parmigiano Reggiano® Cheese

  • 20m

    PREP
  • 10m

    REST
  • 582

    CALORIES
  • 4

    SERVINGS

This classic Italian salad is named after the island of Capri, where it is believed to have originated. One origin story suggests that it was created as an homage to the Italian flag. Another story credits the chef at the historic Hotel Quisisana, located in the center of the island, who wanted to delight the palates of royalty and important public figures that were regular guests at this celebrated luxury hotel.

Most commonly enjoyed as an appetizer, the components are also popular pizza toppings, a la Pizza Margherita, or they can be used to make great sandwiches.

Chef Michele Casadei Massari has put a heartier spin on this classic by adding corn ‘frittelle’ or fritters along with savory Parmigiano Reggiano cheese. For this recipe he suggests a younger cheese, aged 14 to 18 months. The sweetness of the younger cheese complements the Caprese beautifully, making it a lovely refreshing treat on a warm September evening.

Directions:

STEP 1

In a large bowl, combine all ingredients for the corn frittelle, except for the olive oil, and mix well. Let rest in the fridge for 10 minutes. Remove from fridge and stir with a silicone spatula for one minute.

STEP 2

Heat enough olive oil to fry the frittelle in a skillet over medium heat. You don’t want the oil to start smoking, so make sure the burner isn’t too high. Set a baking sheet lined with paper towels next to the stove top. When the olive oil is hot, working in small batches, scoop ¼ cup portions of the mixture into the skillet and fry for about 3 minutes per side. Transfer to the paper towel to cool and absorb any extra oil.

STEP 3

Plate the caprese elements in this order: tomatoes, nectarines, burrata, basil leaves. Drizzle olive oil, balsamic or ponzu over everything and finish with salt flakes, ground black pepper and the rest of the Parmigiano Reggiano cheese.

STEP 4

Take your first bite, and get ready to be transported to the beautiful island of Capri.

Ingredients:

Corn Frittelle

1 bunch scallions, diced, (about 5-7 scallions)
3 cups fresh corn, (See Hint)
¼ cup parsley
2 tablespoons basil
¾ teaspoon salt
1 teaspoon black pepper
1 cup all-purpose flour
1 teaspoon baking powder
2 large farm or organic eggs, beaten
¼ cup buttermilk
1 cup Parmigiano Reggiano cheese, freshly grated,
(See Hint)
extra virgin olive oil, for frying

Caprese Elements

4 tomatoes, sliced, (See Hint)
4 nectarines, sliced
12 ounces burrata, (See Hint)
½ cup basil
1 tablespoon extra-virgin olive oil
1 teaspoon balsamic vinegar or ponzu, (See Hint)
flake salt and fresh ground pepper

Hint:

Parmigiano Reggiano cheese aged between 14 to 18 months will ensure the best consistency for this recipe. Also, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not real Parmigiano Reggiano cheese.

Fresh corn is preferable, but frozen corn will work also.

Cherokee tomatoes are Chef Michele’s ideal choice. If you cannot find them, choose the freshest you can find and wash them very well under running cold water. If they aren’t quite ripe leave them out of the fridge for 3 to 4 days to ripen before using.

Though burrata is recommended, a soft mozzarella will work as well.

Ponzu sauce is a classic Japanese citrus-based sauce with a tart-tangy flavor similar to a vinaigrette.

SUBMIT YOUR RECIPES

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Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.

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Garden Pasta Salad

Directions:

STEP 1

We’ve chosen all green vegetables for this garden pasta, but you can vary the selection according to the season and your family’s preferences. You can also choose from the many different short pasta shapes available in your local market. For a more substantial garden pasta salad, throw in some cooked chicken or shrimp. Baby arugula or fresh baby spinach would be a fine addition to this healthy and appealing garden pasta salad recipeBring a large pot of salted water to a boil. Cut the asparagus in 1-inch pieces. Blanch the asparagus, green beans and snow peas in the boiling water for 3 minutes. Lift out with a slotted spoon, reserving the boiling water for the pasta.

STEP 2

Bring the water back to a boil, add the pasta and cook until done, about 8 minutes. Add the peas for the last 2 minutes of cooking. Drain. Rinse in cold water and drain again. Toss with a teaspoon of olive oil to prevent sticking.

STEP 3

Prepare the Lemon Dressing according to the recipe and add the basil leaves as you process the dressing.

STEP 4

Toss the vegetables and pasta in a large bowl with the dressing. Garnish with thinly sliced or shaved red radishes.

SALAD

Garden Pasta Salad

  • 15minutes

    PREP
  • 10minutes

    COOK
  • 435

    Calories

When the weather warms up, this garden pasta salad is the right choice for an easy al fresco lunch or dinner. Fresh asparagus, snow peas and green beans announce spring and will be a welcome sight for your family and friends at the table. The Parmigiano Reggiano® cheese in the dressing for this garden pasta salad recipe perfectly complements the vegetables and pasta.

Ingredients:

1 Lb. Asparagus

8 oz. Snow Peas

8 oz. Green Beans

1 Lb. Bowtie Pasta

1 cup Peas fresh or frozen

1 tsp. Olive Oil

1 Lemon Dressing

1 cup Basil Leaves fresh, packed

4 oz. Radishes

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

SALAD

Garden Pasta Salad

  • 15minutes

    PREP
  • 10minutes

    COOK
  • Parmigiano Reggiano

    Chef

When the weather warms up, this garden pasta salad is the right choice for an easy al fresco lunch or dinner. Fresh asparagus, snow peas and green beans announce spring and will be a welcome sight for your family and friends at the table. The Parmigiano Reggiano® cheese in the dressing for this garden pasta salad recipe perfectly complements the vegetables and pasta.

Directions:

STEP 1

We’ve chosen all green vegetables for this garden pasta, but you can vary the selection according to the season and your family’s preferences. You can also choose from the many different short pasta shapes available in your local market. For a more substantial garden pasta salad, throw in some cooked chicken or shrimp. Baby arugula or fresh baby spinach would be a fine addition to this healthy and appealing garden pasta salad recipeBring a large pot of salted water to a boil. Cut the asparagus in 1-inch pieces. Blanch the asparagus, green beans and snow peas in the boiling water for 3 minutes. Lift out with a slotted spoon, reserving the boiling water for the pasta.

STEP 2

Bring the water back to a boil, add the pasta and cook until done, about 8 minutes. Add the peas for the last 2 minutes of cooking. Drain. Rinse in cold water and drain again. Toss with a teaspoon of olive oil to prevent sticking.

STEP 3

Prepare the Lemon Dressing according to the recipe and add the basil leaves as you process the dressing.

STEP 4

Toss the vegetables and pasta in a large bowl with the dressing. Garnish with thinly sliced or shaved red radishes.

Ingredients:

1 Lb. Asparagus

8 oz. Snow Peas

8 oz. Green Beans

1 Lb. Bowtie Pasta

1 cup Peas fresh or frozen

1 tsp. Olive Oil

1 Lemon Dressing

1 cup Basil Leaves fresh, packed

4 oz. Radishes

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

SUBMIT YOUR RECIPES

Become a superstar!

Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.

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Tricolore Salad with Parmigiano Reggiano

Directions:

STEP 1

Prep your salad ingredients in three separate bowls. Remove any woody stems from the arugula leaves and put into the first bowl. Halve the endives lengthwise, slice into half-inch pieces and put into the second bowl. Halve the radicchio and then slice each half into thin ribbons. Put into the third bowl.

STEP 2

In a mixing bowl combine the lemon juice, vinegar, salt and thyme. Whisk well to combine. Slowly drizzle in the olive oil until the dressing is fully emulsified and the flavor is somewhat acidic but balanced.

STEP 3

Dress each of the three salad components separately and season with salt to taste.

STEP 4

On each plate, form three bands of the different salads (like the Italian flag) and, using a vegetable peeler, shave thin “curls” of Parmigiano Reggiano cheese over the top.

SALAD

Tricolore Salad with Parmigiano Reggiano

  • 30minutes

    PREP
  • 10minutes

    COOK
  • 192

    Calories

When the weather warms up, this garden pasta salad is the right choice for an easy al fresco lunch or dinner. Fresh asparagus, snow peas and green beans announce spring and will be a welcome sight for your family and friends at the table. The Parmigiano Reggiano® cheese in the dressing for this garden pasta salad recipe perfectly complements the vegetables and pasta.

Ingredients:

4 cups Arugula

6 Belgian endives

1 head Radicchio

1/4 cup Lemon Juice

1/2 tbsp Champagne Vinegar or white wine vinegar

1/2 tsp. Salt

1/4 tsp. Thyme Freshly Chopped

1/3 cup Olive Oil

12 oz. Parmigiano Reggiano

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

SALAD

Tricolore Salad with Parmigiano Reggiano

  • 30minutes

    PREP
  • 10minutes

    COOK
  • Parmigiano Reggiano

    Chef

When the weather warms up, this garden pasta salad is the right choice for an easy al fresco lunch or dinner. Fresh asparagus, snow peas and green beans announce spring and will be a welcome sight for your family and friends at the table. The Parmigiano Reggiano® cheese in the dressing for this garden pasta salad recipe perfectly complements the vegetables and pasta.

Directions:

STEP 1

Prep your salad ingredients in three separate bowls. Remove any woody stems from the arugula leaves and put into the first bowl. Halve the endives lengthwise, slice into half-inch pieces and put into the second bowl. Halve the radicchio and then slice each half into thin ribbons. Put into the third bowl.

STEP 2

In a mixing bowl combine the lemon juice, vinegar, salt and thyme. Whisk well to combine. Slowly drizzle in the olive oil until the dressing is fully emulsified and the flavor is somewhat acidic but balanced.

STEP 3

Dress each of the three salad components separately and season with salt to taste.

STEP 4

On each plate, form three bands of the different salads (like the Italian flag) and, using a vegetable peeler, shave thin “curls” of Parmigiano Reggiano cheese over the top.

Ingredients:

4 cups Arugula

6 Belgian endives

1 head Radicchio

1/4 cup Lemon Juice

1/2 tbsp Champagne Vinegar or white wine vinegar

1/2 tsp. Salt

1/4 tsp. Thyme Freshly Chopped

1/3 cup Olive Oil

12 oz. Parmigiano Reggiano

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

Parmigiano Reggiano, Orange and Beet Salad

Directions:

STEP 1

The beets and oranges for this Parmigiano Reggiano, orange and beet salad can be prepared ahead of time and the salad assembled at the last minute. For this Parmigiano Reggiano, orange and beet salad, choose beets that are small or medium-sized. Large beets tend to be tough and are often woody in the center. Always cook beets before cutting and peeling to preserve the color and nutrients. Don’t cut off the root tip before cooking and leave at least an inch at the top.

STEP 2

Pat beets dry and slice them. Peel the oranges and cut them into slices. Arrange beets and orange slices in an attractive overlapping pattern on a large serving platter or on individual plates.

STEP 3

Toast walnuts in a preheated 350°F oven until light golden brown, about 10 minutes. Chop and sprinkle over the beets and oranges.

STEP 4

Whisk together orange juice, lemon juice and salt. Add oils in a thin, steady stream, whisking constantly. Pour dressing over salad.

STEP 5

Make ½ cup of thin slivers of Parmigiano Reggiano with a vegetable peeler. Scatter over the salad. Season with pepper and serve immediately.

SALAD

Parmigiano Reggiano, Orange and Beet Salad

  • 20minutes

    PREP
  • 10minutes

    COOK
  • 230

    Calories

Oranges and beets are a great pair in color, taste and texture. When you peel the oranges, be sure not to leave any of the bitter white pith. The slivers of Parmigiano Reggiano® cheese add a third element of color, taste and texture to this out-of-the-ordinary Parmigiano Reggiano, orange and beet salad. Serve Parmigiano Reggiano, orange and beet salad as an appetizer or as a side salad.

Ingredients:

1 lb. Beets cooked and peeled

3 Oranges

1/3 cup Walnuts

3 tbsp. Orange Juice

1 tsp. Lemon Juice

1/4 tsp. Salt

1 tbsp. Walnut Oil

2 tbsp. Olive Oil

2 oz. Parmigiano Reggiano wedge

Pepper to taste

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

SALAD

Parmigiano Reggiano, Orange and Beet Salad

  • 20minutes

    PREP
  • 10minutes

    COOK
  • Parmigiano Reggiano

    Chef

Oranges and beets are a great pair in color, taste and texture. When you peel the oranges, be sure not to leave any of the bitter white pith. The slivers of Parmigiano Reggiano® cheese add a third element of color, taste and texture to this out-of-the-ordinary Parmigiano Reggiano, orange and beet salad. Serve Parmigiano Reggiano, orange and beet salad as an appetizer or as a side salad.

Directions:

STEP 1

The beets and oranges for this Parmigiano Reggiano, orange and beet salad can be prepared ahead of time and the salad assembled at the last minute. For this Parmigiano Reggiano, orange and beet salad, choose beets that are small or medium-sized. Large beets tend to be tough and are often woody in the center. Always cook beets before cutting and peeling to preserve the color and nutrients. Don’t cut off the root tip before cooking and leave at least an inch at the top.

STEP 2

Pat beets dry and slice them. Peel the oranges and cut them into slices. Arrange beets and orange slices in an attractive overlapping pattern on a large serving platter or on individual plates.

STEP 3

Toast walnuts in a preheated 350°F oven until light golden brown, about 10 minutes. Chop and sprinkle over the beets and oranges.

STEP 4

Whisk together orange juice, lemon juice and salt. Add oils in a thin, steady stream, whisking constantly. Pour dressing over salad.

STEP 5

Make ½ cup of thin slivers of Parmigiano Reggiano with a vegetable peeler. Scatter over the salad. Season with pepper and serve immediately.

Ingredients:

1 lb. Beets cooked and peeled

3 Oranges

1/3 cup Walnuts

3 tbsp. Orange Juice

1 tsp. Lemon Juice

1/4 tsp. Salt

1 tbsp. Walnut Oil

2 tbsp. Olive Oil

2 oz. Parmigiano Reggiano wedge

Pepper to taste

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

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Become a superstar!

Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.

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Asparagus, Fava and Pea Shoot Salad

Directions:

STEP 1

To make the dressing: whisk the Parmigiano Reggiano, olive oil, water, lemon juice and pepper (preferably freshly ground black pepper) together in a bowl

STEP 2

Peel the fava beans, blanch the shelled favas in salted boiling water for 30 seconds, shock in ice water and drain. If the skin on the blanched favas is tough, double peel them by removing this second skin. You should only use the inner green favas for this recipe.

STEP 3

Wash the asparagus and snap off the woody bottom of each stalk. Cut the asparagus in bite-size pieces. Wash and sort the pea shoots. Toss the favas, asparagus and peas shoots with the dressing, arrange on 4 plates. Using a vegetable peeler, make shavings from the wedge of Parmigiano Reggiano. Garnish the plates with the shavings before serving.

SALAD

Asparagus, Fava and Pea Shoot Salad

  • 20minutes

    PREP
  • 5minutes

    COOK
  • 235

    Calories

When the market in springtime has fresh asparagus, and the first young fava beans, it is time to make this salad. Use only very thin and very fresh asparagus and very young fava beans for this recipe. Pea shoots are the tendrils of young pea plants. You can find them at your farmer’s market or Asian supermarket. The Parmigiano Reggiano® cheese adds savory crunch and richness as well as calcium and protein to this salad.

Ingredients:

1/2 cup Parmigiano Reggiano (grated)

1/8 cup Olive Oil

1/8 cup Water

1 tsp. Lemon Juice

Pepper to taste

2 lbs. Fava Beans in their pods

1 lb. Asparagus

6 oz. Pea Shoots

2 oz. Parmigiano Reggiano wedge

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

SALAD

Asparagus, Fava and Pea Shoot Salad

  • 20minutes

    PREP
  • 5minutes

    COOK
  • Parmigiano Reggiano

    Chef

When the market in springtime has fresh asparagus, and the first young fava beans, it is time to make this salad. Use only very thin and very fresh asparagus and very young fava beans for this recipe. Pea shoots are the tendrils of young pea plants. You can find them at your farmer’s market or Asian supermarket. The Parmigiano Reggiano® cheese adds savory crunch and richness as well as calcium and protein to this salad.

Directions:

STEP 1

To make the dressing: whisk the Parmigiano Reggiano, olive oil, water, lemon juice and pepper (preferably freshly ground black pepper) together in a bowl

STEP 2

Peel the fava beans, blanch the shelled favas in salted boiling water for 30 seconds, shock in ice water and drain. If the skin on the blanched favas is tough, double peel them by removing this second skin. You should only use the inner green favas for this recipe.

STEP 3

Wash the asparagus and snap off the woody bottom of each stalk. Cut the asparagus in bite-size pieces. Wash and sort the pea shoots. Toss the favas, asparagus and peas shoots with the dressing, arrange on 4 plates. Using a vegetable peeler, make shavings from the wedge of Parmigiano Reggiano. Garnish the plates with the shavings before serving.

Ingredients:

1/2 cup Parmigiano Reggiano (grated)

1/8 cup Olive Oil

1/8 cup Water

1 tsp. Lemon Juice

Pepper to taste

2 lbs. Fava Beans in their pods

1 lb. Asparagus

6 oz. Pea Shoots

2 oz. Parmigiano Reggiano wedge

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

SUBMIT YOUR RECIPES

Become a superstar!

Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.

SUBMIT A RECIPE


Pear and Parmigiano Reggiano Salad

Directions:

STEP 1

The simplicity of this salad allows the sweetness of the pears and the earthy crunchiness of the Parmigiano Reggiano to shine. The crisp greens along with the unique taste of balsamic vinegar make this salad a winner every time.Mix the balsamic vinegar, honey and olive oil in a jar with a tight-fitting lid, and shake vigorously to blend the ingredients. Season to taste with salt and pepper.

STEP 2

Wash and dry the lettuce and divide it among four plates.

STEP 3

Peel, quarter and core the pears. (If you do this in advance, drizzle them with a little lemon juice to keep them from discoloring.) Slice one half pear per person and arrange over the salad greens.

STEP 4

Drizzle each plate with the balsamic honey vinaigrette. With a vegetable peeler, make shavings of Parmigiano Reggiano and scatter over the salad before serving.

SALAD

Pear and Parmigiano Reggiano Salad

  • 20 minutes

    PREP
  • 0 minutes

    COOK
  • 256

    Calories

Ripe pears and Parmigiano Reggiano® cheese create a classic combination that is often served for dessert. Here they come together in a pear and Parmigiano Reggiano salad, served over salad greens and drizzled with balsamic vinaigrette. The recipe for this pear and Parmigiano Reggiano salad calls for romaine lettuce, but you can use a mixture of lettuces such as romaine, baby spinach and arugula.

Ingredients:

2 tbsp. Balsamic Vinegar

2 tbsp. Honey (clear)

4 tbsp. Olive Oil

Salt to taste

Pepper to taste

1 Roman Lettuce

2 Pears

4 oz. Parmigiano Reggiano wedge

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

SALAD

Pear and Parmigiano Reggiano Salad

  • 20minutes

    PREP
  • 0minutes

    COOK
  • Parmigiano Reggiano

    Chef

Ripe pears and Parmigiano Reggiano® cheese create a classic combination that is often served for dessert. Here they come together in a pear and Parmigiano Reggiano salad, served over salad greens and drizzled with balsamic vinaigrette. The recipe for this pear and Parmigiano Reggiano salad calls for romaine lettuce, but you can use a mixture of lettuces such as romaine, baby spinach and arugula.

Directions:

STEP 1

The simplicity of this salad allows the sweetness of the pears and the earthy crunchiness of the Parmigiano Reggiano to shine. The crisp greens along with the unique taste of balsamic vinegar make this salad a winner every time.Mix the balsamic vinegar, honey and olive oil in a jar with a tight-fitting lid, and shake vigorously to blend the ingredients. Season to taste with salt and pepper.

STEP 2

Wash and dry the lettuce and divide it among four plates.

STEP 3

Peel, quarter and core the pears. (If you do this in advance, drizzle them with a little lemon juice to keep them from discoloring.) Slice one half pear per person and arrange over the salad greens.

STEP 4

Drizzle each plate with the balsamic honey vinaigrette. With a vegetable peeler, make shavings of Parmigiano Reggiano and scatter over the salad before serving.

Ingredients:

2 tbsp. Balsamic Vinegar

2 tbsp. Honey (clear)

4 tbsp. Olive Oil

Salt to taste

Pepper to taste

1 Roman Lettuce

2 Pears

4 oz. Parmigiano Reggiano wedge

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

SUBMIT YOUR RECIPES

Become a superstar!

Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.

SUBMIT A RECIPE