Arugula and Parmesan Salad
1 ½ cups arugula leaves
½ cup parmesan cheese, thinly shaved
3 Tablespoons olive oil
1 tablespoon white wine vinegar
Salt and freshly ground black pepper
Wash the arugula leaves and drain well. Put into a salad bowl and scatter the Parmesan cheese over. Make the dressing by mixing the oil and vinegar together in a tightly- lidded screw-top jar. Season with salt and pepper to taste. Just before serving, pour over the salad and toss well.
The sharp, peppery taste of arugula is very good in salads. Fresh Parmesan cheese is most important to the success of this recipe, as well as a good-quality olive oil.
Arugula Salad with caramelized onions, goat cheese and walnuts
2 tablespoons olive oil
1 ¼ pounds onions, thinly sliced
2 tablespoons balsamic vinegar
1/3 cup packed brown sugar
¼ cup water
2 tablespoons butter
Pinch of salt
1 ½ cups walnut halves
4 cups ½ inch cubes crust less bread
7 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
½ lb arugula
10 oz crumbled goat cheese
Heat oil in heavy skillet over medium heat. Add onions, sauté until golden. Remove from heat.
Sprinkle with vinegar, stir to blend and season with salt and pepper. Set aside.
Combine sugar, water, butter and salt in a heavy skillet. Bring to a boil, whisking. Boil one minute,
add walnuts and stir. Toss until syrup forms glaze on nuts, about 3 minutes. Transfer nuts to sheet of
foil and quickly separate nuts with forks, cool and set aside.
Preheat oven to 350. Place bread cubes in large bowl, drizzle with 3 tablespoons olive oil, toss to
combine. Place bread cubes in single layer on rimmed baking sheet, sprinkle with salt and pepper and
bake until crisp, stirring occasionally, about 15 minutes. Set aside.
Whisk 5 tablespoons olive oil and 3 tablespoons balsamic vinegar in a small boil. Season with salt and
pepper. Combine arugula and onions, tossing to combine. Add nuts, croutons and goat cheese. Toss
with enough dressing to lightly coat.