A Salad for All Seasons: Arugula & Parmesan
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This is the most simplest of salads.
It is from Ina's older book (yes, I am on a first name basis with her by now,) Barefoot Contessa Family Style.
It's a great salad during the summer when the bright sunny flavors of citrus and peppery arugula taste refreshing and actually feel cool. I mound it on top of grilled chicken and I feel the pounds melting off.
But it's also my favorite winter salad, because I can always get good fresh baby arugula in a bag and lemons are best in the winter months, so it feels healthy and fresh when you want something bright and green.
It also goes with almost any main dish. I love it before a tomato based pasta dish the best.
Use the best Parimigiano Reggiano cheese that you can buy and the best quality olive oil and you are in business.
Arugula & Parmesan Salad (adapted from Barefoot Contessa Family Style):
I cut this recipe in half when it is just the 2 of us.
1/2 lb. fresh arugula (3 large bunches), washed & dried
juice of 2 lemons
1/2 cup of good quality extra virgin olive oil
1/2 tsp sea salt or kosher salt
black pepper
1/4 lb. chunk of good quality Parmigiano Reggiano cheese
Whisk dressing ingredients together, not including the cheese. It will emulsify and get nice and thick.
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Place your cleaned and dried arugula leaves on a platter and drizzle the dressing over the greens.
With a vegetable peeler, slice off pieces of the cheese and lay on top of the salad.
Serve immediately.
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Comments
I've had a similar version to this, but it also had finely sliced pears through it. It was absolutely delish!
Anne
Teresa, a portuguese fan of your snacks ;-)