Italian arugula salad
2 Tbsp, extra virgin
¼ tsp, freshly ground
8 cup(s), baby leaves
2 cup(s), also known as baby bella, thinly sliced
1 cup(s), halved
Uncooked red onion(s)
¼ cup(s), sliced, thinly sliced
1 oz, Parmigiano Reggiano suggested, at room temperature
- In a large bowl, whisk together vinegar, water, oil, salt and pepper until blended. Add arugula, mushrooms, tomatoes and onion; toss to mix and coat.
- Transfer 2 1/2 cups of salad mixture onto each of four salad plates. Using a vegetable peeler, shave paper thin slices of Parmesan over each salad. Yields 1 salad per serving.