Parmigiano-Reggiano Spring Salad by Theo Randall

Parmigiano-Reggiano spring salad. Wine suggestion: White Douro

Ingredients:

• 100g Parmigiano-Reggiano cheese
• 2 medium sized zucchini
• 200g wild rocket
• Half loaf ciabatta
• 8 leaves of basil
• 1 tablespoon of red wine vinegar
• 3 tablespoons of good olive oil
• Sea salt and fresh ground pepper

Preparation:

1. Heat a griddle pan. Slice zucchini length ways into 1/2cm flat slices.
2. Place zucchini in the pan and nicely cook each side until griddle marked- then set to one side.
3. Break the ciabatta into 2cm nuggets with crusts still on, toss in a bowl with 1tsp olive oil and a pinch of sea salt.
4. Bake ciabatta in oven for 10 minutes at 170°C.
5. In a large bowl mix 2 tbls of olive oil and 1tsp of red wine vinegar and season with salt & pepper, toss the grilled zucchini and rocket together, tear the basil leaves and add along with the ciabatta croutons.
6. Finish salad by shaving the Parmigiano-Reggiano on top.