A fresh, spring-like salad where the sweetness of artichokes and cherry tomatoes meets the unmistakable flavor of 24-month-old Parmigiano di Vacca Bianca Modenese, on a bed of crunchy arugula dressed with an aromatic vinaigrette.
Wash the arugula and cherry tomatoes well. Cut the cherry tomatoes in half and the artichoke hearts into thin wedges.
In a bowl, combine arugula, cherry tomatoes, and artichokes. Season with extra virgin olive oil, lemon juice, salt, and pepper (and chopped parsley if desired). Gently mix.
Serve the salad on plates. Top with generous shavings of Parmigiano Reggiano di Vacca Bianca Modenese.
To enhance the flavors
Consume immediately to maintain freshness and crunchiness. Store covered in the refrigerator for a maximum of 2 hours.
Italy, 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 |
