Insalata di arugola e parmigiano (arugola & p
Yield: 6 Servings
Ingredients:
- 2 bn Fresh arugola
- 10 lg Mushrooms
- 15 Lonza slices; thinly sliced -(cured pork loin)
- 1/4 c Pine nuts; toasted
- 20 Parmigiano-Reggiano shavings
- 1/2 c Lemon juice; fresh squeezed
- 3/4 c Olive oil
- 2 tb Parsley; fresh fine chop
- 2 tb Garlic; pureed
Instructions:
Salt Fresh black pepper 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.
