Arugula And Shaved Parmesan Salad Recipes

ARUGULA SALAD WITH SHAVED PARMESAN

Steps:

• In a large bowl, combine the arugula, raisins and almonds. Drizzle with oil and lemon juice. Sprinkle with salt and pepper; toss to coat. Divide among 4 plates; top with cheese.

ARUGULA SALAD WITH SHAVED PARMESAN

Steps:

• Tear the large arugula leaves in half and place all the leaves into a salad bowl. Add the red onion and toss to combine.
• In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour over the salad a little at a time until it is lightly coated. Divide the salad onto chilled salad plates. Top each plate with several slices of Parmesan cheese. Drizzle with olive oil and grind more pepper over. Serve immediately.

ARUGULA SALAD WITH SHAVED PARMESAN

Steps:

• Tear the arugula leaves in half, and place all the leaves in a salad bowl. Add the red onion, and toss to combine.
• In a small bowl, whisk together the olive oil, lemon juice, salt and pepper. Pour over the salad a little at at time until it is lightly coated. Divided the salad onto chilled salad onto chilled salad plates. Top each plate with several slices parmesan cheese. Drizzle with olive oil, and grind more pepper over top. Serve immediately.

ARUGULA SALAD WITH SHAVED PARMESAN AND BALSAMIC VINAIGRETTE

Steps:

• In a small stainless steel or glass bowl, whisk together the vinegar, mustard, sugar, salt, pepper, and garlic until the sugar and salt are dissolved. While continuing to whisk, add the olive oil in a thin, steady stream until emulsified. Taste and adjust the seasoning, if necessary.
• Place the arugula in a large salad bowl and toss with some of the vinaigrette. Divide the salad among serving plates and garnish with shaved Parmesan. Serve immediately.

ARUGULA SALAD WITH STEAK, SHAVED PARMESAN AND LEMON VINAIGRETTE

Steps:

• Arrange arugula on a serving platter. Top with steak slices, red onion and bell pepper.
• Combine lemon juice, olive oil, honey mustard, and lemon zest. Season, to taste, with salt and black pepper. Toss with salad greens. Top with shaved Parmesan just before serving.

ARUGULA, CORN, AND TOMATO SALAD WITH SHAVED PARMESAN

Steps:

• Toss first 4 ingredients in large bowl. Whisk oil and lemon juice in small bowl. Season to taste with salt and pepper. Drizzle dressing over salad; toss to coat. Divide salad among plates. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.

SHAVED ASPARAGUS WITH ARUGULA AND PARMESAN

Steps:

• Snap off and discard the tough ends of the asparagus. Using a mandolin, sharp vegetable peeler or thin-bladed knife, slice the asparagus lengthwise into paper-thin ribbons.
• In a small bowl, whisk together the lemon juice and olive oil to make a dressing. Season to taste with salt and pepper
• Place the asparagus ribbons in a shallow salad bowl. Season lightly with salt and pepper and coat with half the dressing. Add the arugula, tossing gently to distribute the asparagus. Drizzle with the remaining dressing.
• With a vegetable peeler, shave thin curls of Parmesan over the salad. Accompany with a platter of sliced prosciutto, if desired.

WILD ROCKET (ARUGULA) AND PARMESAN SALAD

Steps:

• Toss arugula and cilantro together in a large salad bowl. Drizzle arugula mixture with lemon juice, olive oil, and balsamic vinegar. Sprinkle with red pepper flakes and black pepper; toss salad again. If desired, add more lemon juice, olive oil, balsamic vinegar, red pepper flakes, and black pepper to taste.
• Sprinkle salad with Parmesan cheese shavings and toss again to serve.

ARUGULA AND AVOCADO SALAD WITH SHAVED PARMESAN

Steps:

• 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.
• 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.

WILD ARUGULA SALAD WITH GARLIC CROUTONS, SHAVED PARMESAN, AND LEMON

Steps:

• Preheat oven to 400°F. Rub crust of bread with garlic clove. Tear bread into 1-inch pieces and place in large bowl; toss with 1/4 cup olive oil. Sprinkle bread lightly with salt; arrange in single layer on rimmed baking sheet. Bake until golden and crisp around edges, about 10 minutes. Cool. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
• Place arugula in large bowl. Drizzle with 3 tablespoons olive oil and 2 tablespoons lemon juice, adding more lemon juice, if desired. Sprinkle with salt and pepper. Add 2/3 of croutons and half of Parmesan cheese and toss. Transfer to serving bowl; scatter remaining croutons and Parmesan cheese over and serve.