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'Pontormo' Salad With Caviar
- Extra-virgin olive oil 60 ml
- Lardo 100 g, diced
- Parsley 6 g, fresh and chopped Italian variety
- Marjoram 6 g, fresh and chopped
- Thyme 6 g, fresh and chopped
- Red wine vinegar 15 ml
- Balsamic vinegar 15 ml, Modena variety
- Red Wine 15 ml
- Coarse salt to taste
- Black pepper freshly ground
- Grana Padano 60 g, Riserva over 20 months
- Eggs 8, large
- Croutons 1/4 cup
- Soft lettuce 60 g, cleaned, and cut into 2 cm strips
- Caviar 40 g, Calvisius Italian variety
- Pancetta chips ¼ cup, broken into half inch pieces
Directions:View on Fine Dining Lovers
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