Arugula Parmesan Salad

Arugula Parmesan Salad
Photo by Lisa Romerein

Ingredients

  • 3 ounces parmesan cheese, shaved with a vegetable peeler
  • 1 tablespoon plus 2 tsp. red-wine vinegar
  • 6 tablespoons extra-virgin olive oil
  • 2 bags arugula (5 or 6 oz. each)
  • 1 tablespoon plus 2 tsp. red-wine vinegar
  • 6 tablespoons extra-virgin olive oil
  • 1 small garlic clove, minced
  • + 9 more ingredients
    • 2 bags arugula (5 or 6 oz. each)
    • Salt and freshly ground black pepper
    • Salt and freshly ground black pepper
    • 3 ounces parmesan cheese, shaved with a vegetable peeler
    • 1 tablespoon chopped fresh herbs such as chervil, tarragon, flat-leaf parsley, and chives
    • 1 small garlic clove, minced
    • 1 teaspoon balsamic vinegar
    • 1 tablespoon chopped fresh herbs such as chervil, tarragon, flat-leaf parsley, and chives
    • 1 teaspoon balsamic vinegar

1. In a bowl, whisk together vinegars, garlic, and olive oil. Add salt and pepper to taste. 2. Put arugula in a large bowl and toss with herbs and dressing. Add parmesan, then toss one more time. Note: Nutritional analysis is per serving.

View full recipe at My Recipes

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