1 small head of lettuce or 1/2 large bunch of arugula
12 leaves of catalonia
1/4 head of escarole
4 slices of minas cheese, cured with about 1 cm thickness
For the vinaigrette:
1 cup of white wine vinegar
2 cups of olive oil (or equal parts soybean and olive oil)
1 tablespoon of mustard
salt and black pepper
to taste
1 small head of lettuce or 1/2 large bunch of arugula
12 leaves of catalonia
1/4 head of escarole
4 slices of minas cheese, cured with about 1 cm thickness
For the vinaigrette:
1 cup of white wine vinegar
2 cups of olive oil (or equal parts soybean and olive oil)
1 tablespoon of mustard
salt and black pepper
to taste
Note: The green salad ingredients may change according to the season, at the discretion of each person
It is essential to thoroughly wash and dry the salad ingredients so they absorb the dressing flavor
In a small bowl, combine the mustard, salt, and black pepper
Add the vinegar and mix well until the mustard dissolves completely in the vinegar
Add the olive oil
A simple trick: use a jar with a lid to mix the vinaigrette, shaking it like a bartender does with their cocktail shaker
Repeat this process when using the dressing
In a large bowl, combine the greens, vinaigrette, and mix well, taking care not to break the leaves
Arrange in shallow plates or bowls, leaving some space for the cheese
Place two slices of minas cheese (with a light sprinkle of white pepper on each) under the broiler
Flip with a spatula and let it brown, but not melt too much
Serve immediately, as the cheese should still be warm when served
Serves 4.
