Parmigiano Reggiano Summer Salad


   
This Italian-inspired salad is colourful, refreshing and delicious, perfect for a side dish or light lunch.

To make the dressing, simply toast cumin seeds and stir in clementine juice.  Then, add olive oil, honey, white wine vinegar and cool.  When ready to serve, sprinkle pomegranate and pumpkin seeds, pistachios and lemon thyme over rocket leaves.  Drizzle over the homemade dressing and finish with Parmigiano Reggiano shavings.

Parmigiano Reggiano in Numbers
12 months is the minimum ageing process
16 litres of milk makes 1 kg of cheese
20-24 months is the average ageing of the wheels
39 kg is the weight of a wheel
600 litres of milk to make one wheel

Parmigiano Reggiano cheese, known as 'Parmesan', is one of the world's oldest and richest cheeses - still produced today as it was nine centuries ago.  Totally natural - it's the only cheese that has such an extensive maturation which improves the nutrition, aroma and taste.  The use of raw milk and the richness of natural ingredients make this cheese a unique and superior product - It takes 16 litres of milk to produce one kilogram of cheese!  The minimum maturation time for Parmigiano Reggiano is 12 months, but only when it reaches approximately 24 months of age, is it at its best.  As well as having fantastic nutritional qualities, it's easy to digest and is high in calcium.

Parmigiano Reggiano is a PDO (Protected Designation of Origin) product. PDOs are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in designated areas of Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.

For more information on Parmigiano Reggiano, please visit www.parmigianoreggiano.com


                                          

Parmigiano Reggiano Summer Salad

 Serves 4
100g wild rocket
½ pomegranate
2 tbsp pumpkin seeds
40g pistachios, roughly chopped
Sprigs of lemon thyme, to garnish
20g Parmigiano Reggiano cheese, shaved

Dressing:
½ tsp cumin seeds, toasted
Finely grated zest and juice of 1 large clementine
1 tbsp olive oil
1 tsp runny honey
2tsp white wine vinegar
Salt and black pepper

Lightly toast the cumin seeds in a non-stick pan and quickly mix in the clementine juice. Then, combine the remaining ingredients for the dressing and season to taste. Leave to cool
Assemble the salad by placing a large handful of rocket on each of four serving plates. Scatter the pomegranate seeds, pumpkin seeds, pistachios and lemon thyme over each salad
Drizzle the dressing over each salad and finish with Parmigiano Reggiano shavings



The Consorzio del Formaggio Parmigiano Reggiano
Recipe and Food Styling: Jocelyn Barker, Dialogue Agency

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