Arugula & parmigiano-reggiano salad with balsamic vinegar

Yield: 4 servings

Measure Ingredient
½ cup extra-virgin olive oil
2.00 tablespoon twenty-five year old balsamic vineg; ar
4.00 cup arugula; cleaned, stemmed
6.00 ounce proscuitto di parma; thinly sliced
4.00 ounce parmigiano-reggiano cheese block
1 \N salt; to taste
1 \N freshly-ground black pepper; to taste

In a small mixing bowl, whisk the olive oil and vinegar together.

Season with salt and pepper. Toss the greens with the dressing. Lay the proscuitto on the bottom of the platter. Mound the greens in the center of the proscuitto. Shave the Parmigiano-Reggiano cheese over the greens. Garnish with a couple of turns of black pepper. This recipe yields 4 servings.

Comments: The original recipe title as listed is "Arugula And Parmigiano-Reggiano Cheese Salad With 25 Year Old Balsamic Vinegar".

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2338 broadcast 05-18-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

06-04-1998

Recipe by: Emeril Lagasse

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