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Lilly’s Table

 
 
Fig & Ginger Charoset
© Lillys-Table.com Photo of Arugula Parmesan Salad
 

Tags: Gluten-Free vegetarian Nut Free Low-Glycemic

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Arugula Parmesan Salad

from Tzimmes, Arugula Salad, Horseradish Beets & Charoset, the Week of April 1, 2012.
View the next recipe for this meal.

The bitter bite of arugula is paired with strips of parmesan and a drizzle of sweet vinegar. Use a thick, aged balsamic or sweeten up a thinner balsamic with a bit of honey, maple syrup or agave nectar.

Ingredients

  • 2 tablespoons olive oil, extra virgin
  • 1 tablespoon balsamic vinegar, preferably a thick & aged variety
  • 1 teaspoon honey, or maple syrup, optional, only use if your balsamic isn't sweet
  • 2 cups arugula, washed and dried
  • 1 ounce parmesan cheese, or pine nuts
  • 1 pinch sea salt
  • 1 pinch black pepper

Serving Size: 2 People

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Preparation Instructions

Whisk together the olive oil and balsamic in a large bowl. If your balsamic is not sweet, whisk in a bit of honey or agave nectar to taste. Toss in the arugula leaves.

Place on plates. Using a vegetable peeler, peel the Parmesan on top of the arugula. Sprinkle with the sea salt and pepper and serve.