Rome salad
2 servings
20 minutes
Roman salad is the embodiment of simplicity and elegance in Italian cuisine. Its roots trace back to Mediterranean traditions, where fresh and natural ingredients are valued above all. Crunchy iceberg lettuce combined with tender mozzarella creates a light yet rich texture, while the spiciness of black pepper and wine vinegar adds exquisite depth of flavor. Tender pieces of beef make the salad hearty, and cherry tomatoes add a refreshing tang. Dijon mustard in the dressing provides a refined spiciness, while the egg completes the composition by adding softness and richness. This dish is perfect for a light lunch or an elegant dinner, highlighting the richness of Italian gastronomic traditions.
1
Cut the iceberg into small pieces or tear it by hand.
- Iceberg lettuce: 170 g
2
Cut the tomatoes in half.
- Cherry tomatoes: 6 pieces
3
Tear the mozzarella into strands or chop it into small pieces.
- Mozzarella cheese: 125 g
4
Place the iceberg on a plate and add mozzarella on top.
- Iceberg lettuce: 170 g
- Mozzarella cheese: 125 g
5
Season with black pepper.
- Ground black pepper: to taste
6
Add boiled or baked beef, cut into small pieces.
- Boiled beef: 50 g
7
Add cherry tomatoes.
- Cherry tomatoes: 6 pieces
8
Pour oil into a deep bowl.
- Extra virgin olive oil: 2 tablespoons
9
Add mustard.
- Dijon mustard: 1 tablespoon
10
Add wine vinegar. Then mix.
- Red wine vinegar: 1 tablespoon
11
Dress the salad with the prepared sauce.
- Extra virgin olive oil: 2 tablespoons
12
Boil the egg hard.
- Chicken egg: 1 piece
13
Cut the boiled egg in half and add it to the salad. Season with chili pepper.
- Chicken egg: 1 piece
- Chili flakes: to taste
