An "artisanal salad of Greek products" based on the exquisite lonza of Stremmenos from Evrytania, framed with Naxos arsenic, wild rocket and valerian and vinaigrette from aged vinegar and virgin olive oil.
Very easy composition that will take you 5 minutes. It is a base for your own experimentation, but whatever you add, the only sure thing is that you do not need salt or anything salty yet.
You can enhance the sweet element in the composition, through honey, raisins, dried and sliced figs, orange or grapes in its season that will give coolness. You can also add a little but fine mustard to the vinaigrette.
Many thanks to Cucina di Caruso!
- 100 gr. lonza slices of Stremmenos from Evrytania
- 50 gr. arseniko cheese from Naxos flakes
- 50 gr. wild rocket
- 50 gr. valerian
- 10 ml aged viniegar
- 50 ml virgin olive oil
Preparation
- Spread the slices of lonza on your platter.
- Spread the arugula and valerian and sprinkle the arseniko cheese flakes on top.
- Finally add the balsamic and the oil.
Do not add salt, lonza and arsenic have as much as needed!
Serving
The platter with lonza and arsenic salad goes well as an appetizer or meze rather than a traditional salad roll accompanying a meal. The salad goes well with a more complete vinaigrette that contains good mustard or a little honey or orange that will creatively contrast the two savory elements, lonza and arsenic.