By Recipe developed for Sur La Table’s Cooking Classes
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Arugula & Shaved Parmesan Salad
By Recipe developed for Sur La Table’s Cooking Classes
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Yield/Serves:
Makes 4 servings
1 tablespoon sherry vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
½ pound arugula, stems removed
1 (2-ounce) piece fresh Parmesan
Whisk together sherry vinegar, olive oil and salt and pepper, to taste, in a large bowl. Add arugula, then toss together. Thinly shave enough Parmesan with a vegetable peeler to measure ¼ cup. Serve salad sprinkled with Parmesan.
