Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1/2 c. Pine nuts
- 3 ounce Arugula -- stemmed and Washed
- 2 ounce Parmigiano-reggiano cheese
- 1 Tbsp. Red wine vinegar Freshly grnd black pepper
- 2 Tbsp. Extra virgin extra virgin olive oil Fine sea salt to taste
- 1 x Preheat the oven to 350F.
Direcciones
- 2. Spread the nuts loosely on a baking sheet. Toast till lightly browned, about 10 min. Check every few min to avoid burning the nuts. Remove from the oven and turn out onto a large plate to cold.
- 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 toblend.
- 4. Drizzle 1 Tbsp. vinegar over the salad and season with pepper, and toss to blend. Add in just sufficient oil to very lightly coat the arugula, and tossto blend. Serve immediately, arranging on large serving plates.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 4 servings | |
| Calories 151 | |
| Calories from Fat 135 | 89% |
| Total Fat 15.72g | 20% |
| Saturated Fat 1.58g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 126mg | 4% |
| Total Carbs 2.18g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.73g | 0% |
| Protein 2.11g | 3% |
