Arugula and Parmigiano Salad: The Best Arugula and Parmigiano Salad Recipe from Cook'n

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	Arugula and Parmigiano Salad

Serves: 4

(Insalata di Rughetta e Parmigiano)
Category: Green Salads
The variety of arugula used to make this salad in Italy is crisp, peppery, and nutty, with small pointy leaves. Arugula here is a slightly different variety, with rounded leaves that are not quite as crisp in texture or as nutty in flavor, so I buy arugula seeds in Italy and grow them in a big windowbox. From spring through fall, I enjoy my home-grown Italian rughetta, though the rest of the year, I still serve this salad with the domestic arugula.
For a change, top this salad with toasted walnuts.

   3 tablespoons extra-virgin olive oil
   2 teaspoons balsamic vinegar
   Salt and freshly ground black pepper
   2 bunchs arugula
   2 ounces piece Parmigiano-Reggiano cheese

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1 Trim the tough stems of the arugula and discard any yellowed or bruised leaves. Wash the arugula in several changes of cool water. Dry very well. Tear the arugula into bite-size pieces.

2 In a large bowl, drizzle the arugula with the oil and toss well. In a small bowl, whisk together the vinegar and salt and pepper until the salt is dissolved. Pour the vinegar over the salad and toss again. Taste for seasoning. Pile the salad onto serving plates.

3 With a vegetable peeler, shave the cheese over the salad. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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