Arugula And Parmesan Salad Recipe - Cooking Index
Arugula And Parmesan Salad Recipe - Cooking Index
| 2 1/2 oz | 71g | Thinly-sliced pancetta (or best-quality bacon) |
| 1 tablespoon | 15ml | Fresh lemon juice |
| Sea salt - to taste | ||
| 3 tablespoons | 45ml | Extra-virgin olive oil |
| Freshly-ground black pepper - to taste | ||
| 2 oz | 56g | Parmigiano-Reggiano cheese in a chunk |
| 2 | Arugula leaves - stemmed, washed, and dried | |
| 24 | Best-quality black olives - pitted (such as French Nyons) |
Preheat the broiler. Cover a broiling pan with aluminum foil for easy clean-up. Place the pancetta slices side by side on the foil-covered pan.
Place the pan on a oven rack about 3 inches from the heat. Broil until the pancetta is golden and sizzling, 2 to 3 minutes. Transfer to a double thickness of paper towels to drain. Break into bite-size pieces. Set aside.
In a large, shallow salad bowl, whisk together the lemon juice and salt. Whisk in the oil and pepper. Taste for seasoning. Set aside.
Using a vegetable peeler, shave the Parmesan cheese block into long thin strips. (If the chunk of cheese becomes too small to peel, grate the remaining cheese and add to the bowl.) Set aside.
Add the arugula to the salad bowl and toss to coat each leaf thoroughly. Taste for seasoning. Transfer the salad to 4 large dinner plates. Garnish with pancetta, cheese, and olives and serve immediately.
Source:
PATRICIA WELLS AT HOME IN PROVENCE by Patricia Wells (c) 1996 - Scribner, New York, NY - 349 pages - $40.00 - As reprinted in the Sep/Oct, 1997 issue of Cookbook Digest
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