Insalata Di Arugola E Parmigiano (Arugola & Parmesan Salad) Recipe

Prosciutto may be substituted for lonza slices.

Step 1

Trim the ends of the arugola, discard any damaged leaves. rinse, dry well and place in a large bowl.

Step 2

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.

Step 3

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.

Step 4

Pour the dressing over the salad, tossing lightly and top with the parmigiano shavings. Serve immediately.

Prep time= 20 mins.

Things You'll Need

  • 2bn Fresh arugola
  • 10lg Mushrooms
  • 15 Lonza slices; thinly sliced
  • -(cured pork loin)
  • 1/4c Pine nuts; toasted
  • 20 Parmigiano-Reggiano shavings
  • 1/2c Lemon juice; fresh squeezed
  • 3/4c Olive oil
  • 2tb Parsley; fresh, fine chop
  • 2tb Garlic; pureed
  • Salt
  • Fresh black pepper

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