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Arugula Pine Nut Parmesan Salad


1/2 cup pine nuts
3 oz arugula -- stemmed and
1 washed
2 oz parmigiano-reggiano cheese
1 tbsp red wine vinegar
1 freshly ground black pepper
2 tbsp extra virgin olive oil
1 fine sea salt to taste

1. Preheat the oven to 350#161#.

2. Spread the nuts loosely on a baking sheet. Toast until lightly
browned, about 10 minutes. Check every few minutes to avoid burning
the nuts. Remove from the oven and turn out onto a large plate to

3. In a large shallow salad bowl, combine the arugula and toasted pine
nuts. Using a vegetable peeler, shave the Parmesan cheese into long
thick strips directly into the bowl. Season the salad with fine sea
salt and toss gently to blend.

4. Drizzle 1 tablespoon vinegar over the salad and season with
pepper, and toss to blend. Add just enough oil to very lightly coat
the arugula, and toss to blend. Serve immediately, arranging on large
serving plates.

Recipe By : Patricia Wells/Trattoria

From: [email protected] Date: Mon, 15 Jul 1996 14:00:51 -0400 (


Servings: 4



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