Insalata di arugola e parmigiano (arugola and p

6 Servings

Ingredients

Quantity Ingredient
2 bunches Fresh arugola
10 larges Mushrooms
15 Lonza slices; thinly sliced (cured pork loin)
¼ cup Pine nuts; toasted
20 Parmigiano-Reggiano shavings
½ cup Lemon juice; fresh squeezed
¾ cup Olive oil
2 tablespoons Parsley; fresh, fine chop
2 tablespoons Garlic; pureed
Salt
Fresh black pepper

Directions

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.

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