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Arugula Salad With Parmigiano Reggiano

Healthy.Eater's picture
Ingredients
  Baby arugula 1⁄2 Pound
  White wine vinegar 1 1⁄2 Tablespoon
  Extra virgin olive oil 4 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Parmigiano-reggiano cheese 2 Tablespoon
Directions

1. Carefully wash and dry the arugula, making sure all of the sand and dirt are removed.
2. Place the cleaned and dried arugula in a large salad bowl. Drizzle with the vinegar and oil. Toss to mix; then season to taste with salt and pepper. Toss again to mix well.
3. Using a vegetable peeler, shave strips of Parmigiano-Reggiano over the salad.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Vegetable
Interest: 
Party

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