Arugula Salad With Parmigiano Reggiano
|Baby arugula||1⁄2 Pound|
|White wine vinegar||1 1⁄2 Tablespoon|
|Extra virgin olive oil||4 Tablespoon|
|Freshly ground black pepper||To Taste|
|Parmigiano-reggiano cheese||2 Tablespoon|
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.