[ world famous recipes ] ~Arugula Salad with Cherry Tomatoes and Shaved Parmesan~
Arugula Salad with Cherry Tomatoes and Shaved Parmesan
(makes 12 servings)
6 cups (3 bunches or about 4 1/2 ounces, 135 g) fresh arugula leaves
1 2-ounce (60 g) chunk of Italian Parmigiana-Reggiano cheese
12 large cherry tomatoes, stems removed and cut in half
3 tablespoons (45 ml) olive oil
3 tablespoons (45 ml) fresh lemon juice
freshly ground pepper
Holding onto the stem ends, swish the arugula leaves in 2 or 3
changes of cold water to remove all sandy soil clinging to the
leaves. Drain well on paper towels. Remove and discard the tough stem
ends.
Using a vegetable peeler, shave the Parmesan into long, thick strips.
Place half of the cheese in a salad bowl. Top with cherry tomatoes
and arugula. Chill until ready to serve.
When ready to serve, whisk together the olive oil and lemon juice.
Pour over the arugula and toss lightly. Top with the remaining cheese
shavings and a generous grinding of fresh pepper. Serve at once.
Per serving: 58 calories (73% calories from fat), 2 g protein, 5 g
total fat (1.4 g saturated fat), 2 g carbohydrate, trace dietary
fiber, 4 mg cholesterol, 92 mg sodium
Exchanges: 1 fat
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