Arugula and parmigiano-reggiano cheese salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Extra-virgin olive oil |
| 2 | tablespoons | 25 year old balsamic vinegar |
| 4 | cups | Arugula; cleaned and stemmed |
| 6 | ounces | Proscuitto di parma; thinly sliced |
| 4 | ounces | Parmigiano-Reggiano cheese |
| Salt and pepper | ||
Directions
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 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.
Source: Essence of Emeril, #EE2338, TVFN formatted by Lisa Crawford, 6/21/96
From:104105.1416@... (Lisabdate:96-06-22 00:42:43 Edt Posted to MM-Recipes Digest V3 #242 Date: Wed, 4 Sep 1996 17:57:04 -0400 From: BobbieB1@...