A fresh and spring-like salad where the sweetness of artichokes and cherry tomatoes meets the unmistakable savoriness of 24-month aged Parmigiano Reggiano from Vacca Bianca Modenese, on a bed of crunchy arugula dressed with an aromatic vinaigrette.
Wash the arugula and cherry tomatoes thoroughly. Cut the cherry tomatoes in half and the artichoke hearts into thin slices.
In a bowl, combine arugula, cherry tomatoes, and artichokes. Dress with extra virgin olive oil, lemon juice, salt, and pepper (and chopped parsley if desired). Mix gently.
Arrange the salad on plates. Finish with generous shavings of Parmigiano Reggiano from Vacca Bianca Modenese.
To enhance flavors
Consume immediately to maintain freshness and crunchiness. Keep covered in the refrigerator for no more than 2 hours.
Italia, Emilia Romagna
| Energy (kcal) | 116.06 |
| Carbohydrates (g) | 2.42 |
| of which Sugars (g) | 2.18 |
| Fat (g) | 9.03 |
| of which Saturates (g) | 2.75 |
| Protein (g) | 5.05 |
| Fiber (g) | 2.67 |
| Sale (g) | 0.11 |
