| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Italian | Italian/tus, Salads/dres | 4 | Servings |
INGREDIENTS
| 1/2 | c | Pine nuts |
| 3 | oz | Arugula — stemmed and |
| Washed | ||
| 2 | oz | Parmigiano-reggiano cheese |
| 1 | tb | Red wine vinegar |
| Freshly ground black pepper | ||
| 2 | tb | 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. Posted to MC-Recipe Digest V1 #156 Date: Mon, 15 Jul 1996 14:00:51 -0400 (EDT) From: HP_WALLS@WOCO.OHIO.GOV Recipe By : Patricia Wells/Trattoria
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