recipe for Spring Salad comes from Chef Theo
Randall and has been reproduced courtesy of www.discovertheorigin.co.uk
Discover the Origin is a campaign promoted by the European
Union, Italy, France and Portugal and achieved by the
office representative of five key European products:
Burgundy wines, Port and Douro Valley wines, Parma Ham
and Parmigiano-Reggiano cheese. The aim of all of them
is to enhance knowledge of the PDO (Protected Designation
of Origin) among consumers, distributors and food professionals
and to educate on the benefits of the provenance indicator
schemes, the relevant checks, controls and traceability
systems that are put in place to ensure ongoing quality,
and to differentiate the products and raise their profiles.
All five of these products carry a guarantee of their
provenance and quality: the Protected Designation of
Origin (PDO) for Parma Ham and Parmigiano-Reggiano cheese,
AOC for Burgundy wines and DOC for Port and Douro Valley
wines. If you see these labels on any food or drinks,
you can rest assured that you will be rewarded with
For more information visit www.discovertheorigin.co.uk
21st March signals the arrival of spring and the British
love affair with alfresco dining will begin all over
To celebrate the new season Theo Randall sourced his
inspiration from Italy and brought together fresh ingredients
to create a light and aromatic spring salad perfect
to share with friends!
This Parmigiano-Reggiano on grilled Zucchini recipe
blends basil, rocket and ciabatta croutons for a delightful
lunch or starter option. Pair it with a rich white wine
from the Douro Valley and every mouthful will be full
of the joys of spring!
Theo Randall and the Discover the Origin campaign combine
all the right ingredients to make your alfresco dining
experience sublime. A firm belief in quality, authentic
produce and simple cooking, make preparing meals a treat.
and take your pick from Parma Ham and Parmigiano- Reggiano
cheese recipes. Use the website to find out how to pin
down that elusive Port pairing or to discover just why
Burgundy wines are the envy of the world.
A Douro Valley white winee
for Spring Salad
2 medium sized Zucchini
200g wild rocket
1/2 loaf ciabatta
8 leaves of basil
1tsp red wine vinegar
3tbls good olive oil
Sea salt and fresh ground pepper
to make Spring Salad
zucchini length ways into 1/2 cm flat slices.
zucchini in the pan and nicely cook each side until
griddle marked then set to one side.
the ciabatta into 2cm nuggets with crusts still on,
toss in a bowl with 1tsp olive oil and a pinch of
ciabatta in oven for 10 minutes at 170°C
a large bowl mix 2 tbls of olive oil and 1tsp of red
wine vinegar and season with salt & pepper, toss
the grilled zucchini and rocket together, tear the
basil leaves and add along with the ciabatta croutons.
salad by shaving the Parmigiano-Reggiano on top.