Alsatian salad with parmesan shavings — a french classic with an italian twist

Preparazione

• 1

  This Alsatian inspired salad blends traditional regional flavors with a modern Italian twist.

  The combination of Parmigiano Reggiano D.O.P., Mini Mozzarella, crispy onions, tender potatoes and fresh herbs creates a dish that is both rustic and refined. Quick to prepare, satisfying yet light, it's perfect for an easy lunch, a relaxed dinner, or a hearty side dish. With just a few tweaks, you can build a beautiful bridge between Alsace and Italy right on your plate

• 2

  Heat a small knob of butter in a pan. Sauté the finely sliced or diced onion until it becomes golden and lightly crisp. Once it starts to fry, remove from the heat and set aside

• 3

  Bring a pot of salted water to a boil. Add the potatoes — peeled or unpeeled — and cook until tender.

  Drain and let cool completely

• Add a bouquet of herbs (thyme, bay leaf, Herbes de Provence) to the cooking water to give the potatoes extra flavor

• 4

  Slice the cervelas sausage into thin rounds. Cut the cooled potatoes into small cubes.

  Halve the cherry tomatoes

• 5

  In a large salad bowl, place the green salad leaves

• 6

  Add most of the shallots and the chopped chives. Slice the hard‑boiled eggs into wedges or rounds and mix them gently with the greens

• 7

  Add the potato cubes, sliced cervelas, and halved cherry tomatoes

• For an even stronger Italian flavor, replace the cervelas with Parma ham or Coppa

• 8

  Scatter the Mini Mozzarella Galbani over the salad and combine gently

• 9

  Finish by sprinkling the salad with Parmesan shavings or grated Parmesan

• 10

  In a small bowl, whisk together:

  • olive oil

  • vinegar

  • remaining chopped shallots

  • a little chives

  • salt & pepper

• 11

  Pour the vinaigrette over the salad and toss well so every ingredient is evenly coated

• 12

  Just before serving, top with the crispy onions for a sweet‑savory, crunchy finish

• For extra crunch, add thin slices of pink or black radish

• This salad can be served warm or cold — here are some easy adaptations:

  • Warm version: sauté the potatoes and cervelas in olive oil before adding them to the salad.

  • Melt the Mozzarella on toasted bread and place the warm toasts on the salad.

  • Add crumbled scrambled eggs for a softer texture.

  • Use balsamic vinegar and fresh basil or parsley for a fresher, more Mediterranean profile