Ingredients for 4 people:1 head of seasonal green salad leaves
2 handfuls of baby rocket leaves
300 g date tomatoes 2 cucumbers 2 carrots 1 tender zucchini4 tbsp Extra Virgin Olive Oil2 tbsp Balsamico Bianco salt and pepper
Wash the salad leaves carefully, dry them, rip them up with your hands and put them in a bowl (or on a serving dish). Wash and clean the vegetables. Cut the tomatoes in half and the cucumbers into pieces, grate the carrots and zucchini (using a grate with large holes); put them into the bowl containing the salad leaves and add the rucola as well. In another small bowl, use a fork to mix the olive oil, Balsamico Bianco, salt and pepper. Dress the salad with this emulsion and serve.