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Ensalada de Rúcula, Fresas y Parmesano

Categoría
Ensaladas y vegetales
Dificultad
Fácil
Porciones
6

Ingredientes

  • 1 Paquete de rúcula (más o menos 3 tazas de hojas de rúcula)
  • 1 Lechuga romana
  • 1 Taza de queso parmesano (rallado del lado grueso), también se puede usar queso de cabra duro o blando
  • 12 tomates tipo cherry (si no encuentra cherry, use tipo barceló, pero retire las semillas y corte en media luna)
  • 12 Fresas laminadas
  • ¼ De taza de nueces picaditas
  • 4 Cucharadas de aceite vegetal
  • 1 Cucharadita de mostaza
  • 1 Cucharada de vinagre balsámico
  • 1 Cucharadita de miel
  • Sal y pimienta al gusto
  • Reducción balsámica (opcional)

Preparación

  1. Colocar las hojas de rúcula junto con la lechuga cortada en un recipiente, incorporar la mitad de los tomates y de las fresas, agregar la mitad del aderezo y mezclar.
  2. Agregar la mitad del queso parmesano y de las nueces, volver a mezclar.
  3. Servir en el plato de presentación y por arriba colocar el resto de las fresas y tomates, bañar con el resto del aderezo y agregar las nueces, rociar un poco de reducción balsámica y por último agregar el resto del queso.
  4. En el bowl, con el batidor de mano, mezclar el vinagre, salpimientar, agregar la miel y la mostaza.
  5. Continuar  batiendo y  añadir en forma de hilo el aceite Crisol Ligero. Verter el aliño sobre la ensalada.