Last post was a bit too far over on the quick and easy side.....
This one appear in Raising the Salad Bar by Catherine Walthers.
Arugula and Avocado Salad with Shaved Parmesan
This is a simple, classic combination of arugula and shaved Parmesan cheese with a lemony dressing. With such a simple salad, it's nice to use the more flavorful imported aged Parmigiano Reggiano. You can vary this salad with sliced cucumber or tomato wedges, homemade croutons, sliced endive or radicchio.
2 bunches arugula, washed and dried (about 6 cups)
1 avocado, peeled and sliced
Shaved Parmigiano Reggiano, to taste
2 tablespoons fresh lemon juice
1 medium clove garlic, finely minced
4 to 5 tablespoons olive oil
Salt and ground pepper
1. To make the dressing, in a small bowl, combine the lemon juice and garlic. Slowly whisk in olive oil until the mixture is creamy. Season with salt and pepper.
2. Place arugula in a serving bowl and add dressing to taste. Mix well. Top with avocado slices, drizzle a bit more dressing over them and season with a pinch of salt. Using a vegetable peeler, shave slivers of Parmesan over the top.
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