Arugula And Salami Salad With Parmesan Cheese Food

SALAMI SALAD

Steps:

• Combine the arugula, fennel and tomatoes in a large bowl; season with salt and pepper. Drizzle with the olive oil and lemon juice and toss to coat.
• Top the salad with the salami and Parmesan.

STRAWBERRY-ARUGULA SALAD IN CRISPY PARMESAN CUPS

Steps:

• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with a silicone mat. Turn a muffin tin upside down and coat the bottoms with nonstick cooking spray. Form 3 (1/3-cup) mounds of Parmesan cheese on the silicone mat and pat out each to a 5-inch circle. Bake until the cheese melts and is browned and bubbly, 5 to 6 minutes. Working with one circle at a time, quickly lift each round of cheese to the muffin tin, gently pressing the edges to create a dome. Repeat the process with the remaining cheese. Set aside to cool.
• Whisk together the honey, vinegar, shallot and garlic in a small bowl. Gradually add the olive oil and whisk until combined. Season with salt and pepper.
• Toss together the arugula, strawberries, parsley, green onions and pecans in a large bowl. Pour the dressing over the salad and toss to coat. To serve, place the Parmesan cups onto serving plates and divide the salad evenly among them.

ARUGULA SALAD WITH OLIVE OIL, LEMON, AND PARMESAN CHEESE

Steps:

• In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.

ARUGULA SALAD WITH PARMESAN

Steps:

• Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
• Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.

ARUGULA AND SALAMI SALAD WITH PARMESAN CHEESE

Steps:

• First make the dressing.
• whisk together oil and vinegars.
• Stir in basil,oregano,salt and pepper.
• Wash trim and dry the arugula.
• Put the arugula and salami in large bowl and toss together with half the dressing.
• Divide the mixture equally into 4 serving plates.
• Sprinkle equal amounts of cheese on each salad, drizzle remaining dressing over each, and serve.

ARUGULA SALAD WITH SHAVED PARMESAN AND BALSAMIC VINAIGRETTE

Steps:

• In a small stainless steel or glass bowl, whisk together the vinegar, mustard, sugar, salt, pepper, and garlic until the sugar and salt are dissolved. While continuing to whisk, add the olive oil in a thin, steady stream until emulsified. Taste and adjust the seasoning, if necessary.
• Place the arugula in a large salad bowl and toss with some of the vinaigrette. Divide the salad among serving plates and garnish with shaved Parmesan. Serve immediately.

ARUGULA SALAD WITH SHAVED PARMESAN

Steps:

• In a large bowl, combine the arugula, raisins and almonds. Drizzle with oil and lemon juice. Sprinkle with salt and pepper; toss to coat. Divide among 4 plates; top with cheese.

WILD ROCKET (ARUGULA) AND PARMESAN SALAD

Steps:

• Toss arugula and cilantro together in a large salad bowl. Drizzle arugula mixture with lemon juice, olive oil, and balsamic vinegar. Sprinkle with red pepper flakes and black pepper; toss salad again. If desired, add more lemon juice, olive oil, balsamic vinegar, red pepper flakes, and black pepper to taste.
• Sprinkle salad with Parmesan cheese shavings and toss again to serve.