Arugula Salad (Insalata di Rucola)

recipe
This salad is delicious for entertaining, yet simple enough to become part of your weeknight repertoire.

Yield:

8 servings (serving size: about 3/4 cup salad and 1 1/2 teaspoons cheese)

Recipe from

Nutritional Information

Calories 38
Caloriesfromfat 76 %
Fat 3.2 g
Satfat 0.8 g
Monofat 2 g
Polyfat 0.3 g
Protein 1.5 g
Carbohydrate 1.3 g
Fiber 0.3 g
Cholesterol 2 mg
Iron 0.3 mg
Sodium 102 mg
Calcium 57 mg

Ingredients

7 cups trimmed arugula (about 5 ounces)
1/4 cup thinly sliced shallots
2 tablespoons fresh lemon juice
4 teaspoons extra-virgin olive oil
1 tablespoon water
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese

Preparation

1. Place arugula in a large bowl. Combine shallots, lemon juice, olive oil, 1 tablespoon water, kosher salt, and black pepper; stir with a whisk. Pour over arugula; toss. Sprinkle with cheese.

Note:

September 2008
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