The quantity of chicory or red chicory (the small “grassagallina” is recommended) usually needed for each person.
- not seasoned Parmesan cheese (“vernengo” is excellent) q.s.
- Aceto Balsamico di Modena “Vecchio” q.s.
- olive oil (not necessarily “extra-virgin” olive oil) q.s.
- salt q.s.
Take the chicory, clean it carefully (in case “grassagallina” is used, do not cut the white root). Wash it for a long time and allow a long time to dry. Put the chicory in a bowl and dress as follows: use a truffle-cutter and cut some Parmesan cheese chips. Spread them on the salad and stir carefully. Salt and stir. Now pour as much dressing as is sufficient to darken the colour of the cheese while mixing the salad. Do not pour too much balsamic vinegar. Now pour the oil and mix carefully. Allow some ninutes to rest and then serve.