|
|
Arugula, Pine Nut and Parmesan Salad recipe
|
To make Arugula, Pine Nut and Parmesan Salad you will need
Ingredients
| 1/2 | cups | Pine nuts | | 3 | ounces | Arugula -- stemmed and | | | Washed | | 2 | ounces | Parmigiano-reggiano cheese | | 1 | tablespoon | Red wine vinegar | | | Freshly ground black pepper | | 2 | tablespoons | Extra virgin olive oil | | | Fine sea salt to taste | | 1 | | Preheat the oven to 350F. |
Instructions
2. Spread the nuts loosely on a baking sheet. Toast until lightly browned,
about 10 minutes. Check every few minutes to avoid burning the nuts. Remove
from the oven and turn out onto a large plate to cool.
3. In a large shallow salad bowl, combine the arugula and toasted pine
nuts.
Using a vegetable peeler, shave the Parmesan cheese into long thick strips
directly into the bowl. Season the salad with fine sea salt and toss
gently to
blend.
4. Drizzle 1 tablespoon vinegar over the salad and season with pepper, and
toss to blend. Add just enough oil to very lightly coat the arugula, and
toss
to blend. Serve immediately, arranging on large serving plates.
Enjoy your Arugula, Pine Nut and Parmesan Salad
How much is in a cup?
Recieve recipes by email. Subscribe
here
Wed 6 Aug 2008
|
|
|
|
|
|
|
|
