Arugula, Pine Nut and Parmesan Salad

1 review, 5 star(s). 100% would make again

Ready in 1h

Try this Arugula, Pine Nut and Parmesan Salad recipe, or contribute your own.


Black Pepper; freshly ground
1 Preheat the oven to 350F
1/2 c Pine nuts
2 oz Parmigiano-reggiano cheese
2 tb Extra Virgin Olive Oil
sea salt; to taste
3 oz Arugula; stemmed and washed
1 tb Red wine vinegar

Original recipe makes 4



2. Spread the nuts loosely on a baking sheet. Toast until lightly browned, about 10 minutes. Check every few minutes to avoid burning the nuts. Remove from the oven and turn out onto a large plate to cool. 3. In a large shallow salad bowl, combine the arugula and toasted pine nuts. Using a vegetable peeler, shave the Parmesan cheese into long thick strips directly into the bowl. Season the salad with fine sea salt and toss gently to blend. 4. Drizzle 1 tablespoon vinegar over the salad and season with pepper, and toss to blend. Add just enough oil to very lightly coat the arugula, and toss to blend. Serve immediately, arranging on large serving plates. Posted to MC-Recipe Digest V1 #156 Date: Mon, 15 Jul 1996 14:00:51 -0400 (EDT) From: HP_WALLS@WOCO.OHIO.GOV Recipe By : Patricia Wells/Trattoria

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