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My all time fav arugula salad rec: Arugula, Pine nut and Parmesan Salad (Patricia Wells)

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Joined: Dec 10, 2005

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Posted to Thread #18243 at 1:29 pm on May 21, 2010

I love this salad. It is so easy, but the flavors work so well together. The shaving of the parm with the vegie peeler gives the salad such a nice look and contrast to the pine nuts. YUM!! (Now, I need to get some arugula!)

cup 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

Preheat the oven to 350F.

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.

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.

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


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