Milanese Water Cannon Salad

Ingredients

• 1 head rucola (about 75 g)
• 4 celery stalks
• 1 red onion
• 1 lemon
• 100 g Parmesan cheese (shaved)
• 2 tablespoons capers
• 4 tablespoons extra virgin olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon coarsely ground black pepper
• salt to taste

Method

1. Wash the rucola and dry well.
2. Cut the celery into long, straight sticks of about 15 cm, set aside 4 nice stalks. Slice the rest into half-moons.
3. Slice the red onion into thin half rings.
4. Cut the lemon into 8 wedges.
5. Mix rucola, sliced celery, onion, Parmesan, and capers in a bowl.
6. Whisk together olive oil, vinegar, pepper, and salt for the dressing.
7. Toss the dressing through the salad.
8. On each plate, make a mound of salad. Place one long celery stick diagonally upright as a water cannon barrel.
9. At the tip of each celery stick, place a lemon wedge, as if spraying from the cannon.
10. Serve immediately.

Serving notes

• Add an extra twist of black pepper for extra tension.
• Serve with crunchy Italian bread to balance the sharpness.