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RistoBar SF

2300 CHESTNUT STREET, SAN FRANCISCO CA 94123

admin@rulli.com

www.ristobarsf.com

Strawberry, arugula, roasted pecans, shaved Parmigiano Reggiano and aged Balsamic Vinegar of Modena PGI

Ingredients

  • 2/3 Strawberries

  • Arugula

  • Pecans

  • Parmigiano Reggiano

  • Aged Balsamic Vinegar of Modena PGI

Procedure:

  • Toast pecans in a small dry skillet over medium-low heat, stirring often, until lightly

    browned and aromatic, 3 to 5 minutes.

  • Transfer to a salad bowl and let cool for 5 minutes.

  • Add arugula, strawberries, shredded Parmesan cheese, pepper, and salt.

  • Sprinkle the Balsamic Vinegar of Modena and oil generously over the salad.

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