Insalata Di Arugola E Parmigiano (Arugola and P

6 Servings

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Insalata Di Arugola E Parmigiano (Arugola and P Ingredients

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

Instructions for Insalata Di Arugola E Parmigiano (Arugola and P

Prosciutto may be substituted for lonza slices. Trim the ends of the arugola, discard any damaged leaves. rinse, dry well and place in a large bowl. 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. 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. Pour the dressing over the salad, tossing lightly and top with the parmigiano shavings. Serve immediately. Prep time= 20 mins.

Main Ingredient: Cuisine: Uncategorized

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