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Receta Arugula And Parmigiano Reggiano Salad With Balsamic Vinegar
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Ingredientes
- 1/2 c. Extra-virgin extra virgin olive oil
- 2 Tbsp. Twenty-five year old balsamic vinegar
- 4 c. Arugula cleaned, stemmed
- 6 ounce Proscuitto di Parma thinly sliced
- 4 ounce Parmigiano-Reggiano cheese block Salt to taste Freshly-grnd black pepper to taste
Direcciones
- In a small mixing bowl, whisk the extra virgin olive oil and vinegar together. Season with salt and pepper. Toss the greens with the dressing. Lay the proscuitto on the bottom of the platter. Mound the greens in the center of the proscuitto. Shave the Parmigiano-Reggiano cheese over the greens. Garnish with a couple of turns of black pepper.
- This recipe yields 4 servings.
- Comments: The original recipe title as listed is "Arugula And Parmigiano-Reggiano Cheese Salad With 25 Year Old Balsamic Vinegar".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 39g | |
| Recipe makes 4 servings | |
| Calories 242 | |
| Calories from Fat 239 | 99% |
| Total Fat 27.08g | 34% |
| Saturated Fat 3.74g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 45mg | 1% |
| Total Carbs 0.44g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.25g | 0% |
| Protein 0.31g | 0% |
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