With these hot summer days, I can not think but on fresh and light dishes as Insalatas (salads). Today I decided to eat at lunch this, not only, refreshing and cool salad, but also so quick to prepare, with wonderful flavor and lots of colors.
For the vinaigrette, shake together:
2 anchovy fillets;
4 tbsp A&A Lemon Infused Extra virgin Olive Oil; 1 tbsp white wine vinegar, 1/4 cup of finely chopped fresh Italian parsley and 1/4 tsp sea salt. Combine baby lettuce, arugula, radicchio, romaine and
1 tbsp white wine vinegar;
1/4 cup of finely chopped fresh Italian parsley;
1/4 tsp sea salt.
Combine baby lettuce, arugula, radicchio, romaine and pomodorini (cherry tomatoes) in a large bowl, 2 tbsp grated Parmigiano (parmesan cheese) and for a delicious crunchy taste 1 cup of Italian crostini (crouton). Toss with the vinaigrette and