SERVES 4 TO 6
Vinegar is the son of wine, so goes the saying. Balsamic vinegar is anything but that since it does not come from fermented wine but from cooked grape must. Siroppo acetoso, a name given to balsamic vinegar, was used for medicinal purposes by noble families such as the d'Este, who had their own acetaios.
In the 17th century Modena people referred to the vinegar as having the ability to bring people back from the dead. True balsamic vinegar of Modena and Reggio are recognizable by price, small bottles, and consorzio or official declaration as to its authenticity. Make this salad for a summertime supper.
1/4 teaspoon fine sea salt
4 tablespoons balsamic vinegar
6 tablespoons Filippo Berio Extra-Virgin Olive Oil
Grinding black pepper
2 cups Romaine lettuce, torn into pieces
1 cup radicchio, torn into pieces
4 small Yukon Gold potatoes, cooked, peeled, and diced
4 plum tomatoes, diced
1/2 pound cooked green beans, cut into thirds on the diagonal
3 stalks celery hearts, diced
2 6-ounce cans tuna in olive oil, chunks broken up with a fork
4 anchovies in salt, rinsed and cut onto bits
4 black oil-cured olives, diced
3 hard boiled eggs, sliced
In a small bowl mix the balsamic vinegar and the salt with a fork. Stir in the olive oil and a grinding of pepper. Set aside.
Mix the lettuces together and line a shallow platter with them.
In a large bowl gently mix all the remaining ingredients except the egg slices.
Pour the dressing over the bowl and mix gently. Transfer the mixture to the lettuce-lined platter and arrange the egg slices over the top.
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