This is the pescatarian version of a simple, delicious chicken salad I had in Modena. It’s the mustard fruit, pine nuts and balsamic vinegar that make it special. Of course you could use a 12 year old or 25 year old Aceto Balsamico Tradizionale di Modena (DOP) if you have one handy; in that case there’s no need to reduce it, just drip some onto the salad. However, this recipe is also a good opportunity to use the younger (and less expensive) Balsamic Vinegar of Modena (IGP), as even a relatively humble vinegar tastes syrupy and delicious when reduced for a few minutes. Depending on the age of the vinegar you may not need to reduce it for long, or at all. So taste it first, then decide; it should be quite thick and taste sweet with a pleasantly sour undertone. See video below for another classic salad from Emilia-Romagna with a balsamic vinegar dressing. Aromatic Atma White, a blend of xinomavro and malagouzia, from Greek winemaker Thymiopoulos, is great match with the juicy prawns, sweet balsamic and spicy mustard fruit.
Serves 2
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