SALAD OF DATTERINO AND STRONG PROVOLONE VALPADANA PDO CHEESE
For 4 people – Difficulty: low – 15 minutes
INGREDIENTS:
400 g red dates
400 g yellow dates
200 g Cerignola olives
40 g lemon juice
60 g extra-virgin olive oil
400 g Provolone Valpadana PDO strong
2 g salt
pepper to taste
dried oregano to taste
basil to taste
PREPARATION:
Wash and cut the tomatoes and let them drain for 5 minutes in a colander.
Stone the olives and cut them in half.
Cut the strong Provolone Valpadana PDO into cubes of about 1.5 cm.
Mixing with a whisk, add one ingredient at a time, salt, lemon juice, extra virgin olive oil and dried oregano, in this order to obtain an emulsion. Place the cherry tomatoes in a bowl, add the olives and the cubes of strong Provolone Valpadana PDO and dress with the emulsion. Serve, adding a sprinkling of pepper and the basil leaves
