|
 Recipe:
Arugula SaladArugula isn't to
everyone's taste, as it has a slightly spicy, peppery flavor. For those
who can't get enough of it, this salad with toasted pine nuts will hit
the spot.
| Yield |
4 servings |
| Time |
10 minutes |
| Tools |
- kitchen towel
- bowl
- wooden spoon
- four salad plates
|
| Ingredients |
- 2 bunches arugula
- 5-6 T vinaigrette (or just 2 T
balsamic vinegar + 4 T olive oil)
- salt
- pepper
- ¼ c parmesan cheese, thinly sliced or coarsely grated
- ¼ c toasted* pine nuts
|
| Directions |
Wash and thoroughly dry arugula, then place in bowl. Toss with
vinaigrette, salt, and pepper, and transfer to salad plates. Top
with cheese and nuts. |
| Notes |
*Toss the pine nuts with a tiny amount of oil and toast in a frying pan
over medium-high heat, stirring constantly, until golden brown. If the pan
starts to smoke, turn down the heat. |
| |
Key to abbreviations and
conversions |
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|
|
Salad Index
Vegetarian Cookbooks
Vegetarian Recipes A to Z |
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Laura K. Lawless
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