| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sami |
Clprime1 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Peeled garlic cloves |
|
|
Balsamic Vinegar; (if the vinegar is |
|
|
; to pungent, you may |
|
|
; wish to add a 1/4 |
|
|
; teaspoon or so of |
|
|
; demerara sugar) |
| 2 |
bn |
Arugula |
|
|
Freshly grated Parmesan cheese to taste |
| 1/4 |
c |
Extra virgin olive oil |
|
|
Salt and freshly ground black pepper to |
|
|
; taste |
INSTRUCTIONS
FOR THE GARLIC CLOVES:
Remove the ends and any blemished spots from the garlic cloves and
place them in a small non-reactive saucepan with balsamic vinegar to
cover. Bring the vinegar to a boil. Then lower the heat and simmer,
stirring occasionally until the vinegar becomes syrupy and the garlic
cloves soften. Remove from heat, cool and pour into a glass canning
jar or heat resistant container.
Use as desired in the salad below or in any salad.
FOR THE SALAD:
Wash the greens and remove any tough stems and discolored spots.
Place them in a salad bowl with 3 tablespoons of the garlic cloves.
Sprinkle the grated cheese on the top, drizzle with the balsamic
vinegar and olive oil and season with salt and pepper to taste. Serve.
Converted by MC_Buster.
Per serving: 478 Calories (kcal); 54g Total Fat; (99% calories from
fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
11 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0039
Converted by MM_Buster v2.0n.
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