Arugula Salad Recipe
Anybody can open a bag of greens and pour dressing on it. That’s not special. Try my simple arugula salad recipe instead. It’s an event!
You can find bresaola (thinly sliced air-dried beef) at gourmet or higher-end food stores, either in packages or from the deli.
-8 cups arugula, well washed
-Salt and pepper, to taste
-4 ounces fresh Parmesan
-3 tablespoons toasted pine nuts (see page 29 for toasting directions)
-Juice of 1 lemon, freshly squeezed
-1/4 cup extra-virgin olive oil
-1 tablespoon truffle oil (optional)
-4 to 8 ounces bresaola (optional)
1. Arrange the arugula on a platter. Season with salt and pepper.
2. Using a vegetable peeler, shave the fresh Parmigiano on top of the arugula. Spring with pine nuts.
3. Drizzle the salad with lemon juice, then olive oil, then truffle oil, if you are using it. You don’t need much oil on this salad, because arugula has such high flavor.
4. If you are using the bresaola, arrange the slices around the edges of the platter.
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