| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Eggs |
Italian |
Salads, Vegetables, Italian |
6 |
Servings |
INGREDIENTS
| 2 |
bn |
Fresh arugola |
| 10 |
lg |
Mushrooms |
| 15 |
|
Lonza slices; thinly sliced (cured pork loin) |
| 1/4 |
c |
Pine nuts; toasted |
| 20 |
|
Parmigiano-Reggiano shavings |
| 1/2 |
c |
Lemon juice; fresh squeezed |
| 3/4 |
c |
Olive oil |
| 2 |
tb |
Parsley; fresh, fine chop |
| 2 |
tb |
Garlic; pureed |
|
|
Salt |
|
|
Fresh black pepper |
INSTRUCTIONS
Prosciutto may be substituted for lonza slices. Trim the ends of the
arugola, discard any damaged leaves. rinse, dry well and place in a large
bowl. Dry clean the mushrooms with a paper towel and slice very thinly.
Toss immediately with some of the lemon juice and add to the bowl. Cut the
lonza into strips and add to the bowl with the pine nuts. Prepare the
dressing with the reamining lemon juice, olive oil, parsley, pureed garlic,
pepper and a little salt. Pour the dressing over the salad, tossing lightly
and top with the parmigiano shavings. Serve immediately. Prep time= 20
mins.
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