Salad with Watercress and Aged Balsamic Vinegar
Recipe Servings: 6 portions
Recipe Preparation Time: 5 minutes
Recipe Cook Time: 18 minutes
1 pouch (250g) Lucini® Rosemary Cinque e Cinque
7 tbsp Lucini® Premium Select Extra Virgin Olive Oil®
3 cups of water
2 1/2 tsp kosher salt
1 lb watercress
1 cup Heirloom cherry tomatoes, halved
Lucini® Gran Riserva Balsamico Vinaigrette Recipe (see below)
Lucini Organic Parmigiano Reggiano, to taste
1 tbsp Lucini® 10-year Gran Riserva Balsamico
Cracked black pepper, to taste
Heat oven to 500˚F. Prepare the Cinque é Cinque mix according to the directions on the package, allowing the frittata to reach a golden brown color and crispy top. Remove from the oven and let rest until cool.
To make the vinaigrette, combine 1 tbsp Gran Riserva Balsamico, 3 tbsp extra virgin olive oil, 1/2 tsp kosher salt, and cracked black pepper to taste. Beat to form a fairly thick emulsion.
Mix the watercress, Heirloom cherry tomatoes, and Lucini® Gran Riserva Balsamico Vinaigrette.
Using a pizza wheel, cut the fritatta into 6 wedges. Top each wedge with a cup of the watercress mixture and a few shaves of Parmigiano Reggiano. Sprinkle with cracked black pepper to serve.
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