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 (commercial)
6 tablespoons Extra-Virgin Olive Oil
Grinding black pepper
2 cups Romaine lettuce, torn into pieces
1 cup radicchio, torn into pieces
4 anchovies in salt, rinsed and cut onto bits
4 black oil-cured olives, diced
1 cup shaved parmigiano-reggiano
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, anchovies and olives together in a bowl and pour the dressing over it. Mix gently.
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