Salmon salad. Every combination is possible with the magic touch of Balsamic Vinegar
Ingredients for 4 persons:
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 L-Originale, 3 spoons of Traditional Balsamic Vinegar of Modena P.O.D. Affinato, Coarse salt, salt, pepper.
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 Extra Virgin Olive Oil.
Cut endive to little pieces and season it with l-Originale Traditional Balsamic Vinegar of Modena PDO Affinato.
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, Extra Virgin Olive Oil and the Luxury Traditional Balsamic Vinegar of Modena P.D.O. L-Originale aged 12 years.