| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Appetizers, Salads, Vegetarian |
2 |
servings |
INGREDIENTS
| 2 |
|
Handfuls very fresh arugula |
|
|
Salt; to taste |
|
|
Extra-virgin olive oil |
| 2 |
|
Thick lemon wedges |
INSTRUCTIONS
The simple and exquisite salad is from one of cookbook author Viana La
Place's favorite Roman restaurants, Fiaschetteria Beltramme.
1. Cut off the thick stems at the base of the arugula leaves. Gently wash
and dry the leaves. Place them in a big bowl and sprinkle with salt to
taste. Drizzle with olive oil to lightly coat the arugula. Toss gently.
2. Divide the arugula between two simple white bowls. Place a chunk of
lemon in each. Each person squeezes lemon over the salad according to
taste.
PER SERVING: 29 calories, 2 grams protein, 8 grams carbohydrate, 0.4 grams
fat, 7 percent calories as fat, 2.4 grams fiber, no cholesterol, 11
milligrams sodium.
Valentine's 1999 Menu by Pam Smith O'Hara of the Miami Herald
<mailto:foodsection@herald.com> (ELF MC FS) kitpath@earthlink.net
Recipe by: Verdura by Viana La Place (William Morrow)
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Feb 09,
1999, converted by MM_Buster v2.0l.
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