Arugula With Italian Plums And Parmesan Recipes

ARUGULA WITH ITALIAN PLUMS AND PARMESAN

Steps:

• Toss plums, cocktail onions, lemon juice, and 2 Tbsp. oil in a large bowl. Add arugula, season with salt and pepper, and toss again. Transfer to a platter; top with Parmesan and drizzle with more oil.

ARUGULA WITH GRILLED PLUMS

Steps:

• Halve and pit 3 plums; toss with 1/2 tablespoon olive oil and a pinch each ofcinnamon, salt and pepper. Grill over medium-high heat, turning, until softened and charred in spots, about 5 minutes. Cut into wedges; toss with 6 cups baby arugula, 1/4 cup chopped chives, another pinch of cinnamon, 1/2 tablespoon lemon juice and 2 tablespoons olive oil. Season with salt and pepper.

ARUGULA WITH PARMESAN

Steps:

• If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates.
• With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.

ARUGULA WITH PARMESAN

Steps:

• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Toss the arugula with the vinaigrette, and distribute among six serving plates.
• Using a vegetable peeler, shave large shards of Parmesan cheese on top of each salad, and serve.

PASTA WITH ARUGULA AND PLUM TOMATOES

Steps:

• Heat oil in heavy large pot over medium-high heat. Add garlic and stir until fragrant, about 30 seconds. Add half and half and broth and boil until slightly thickened, about 5 minutes. Add arugula and crushed red pepper flakes and simmer until arugula wilts, about 1 minute. Add tomatoes; cook until tomatoes soften, about 2 minutes. Add pasta and 1/2 cup Parmesan cheese; toss until sauce coats pasta, about 2 minutes. Season mixture with salt and pepper.
• Transfer pasta to large bowl. Sprinkle with remaining 1/2 cup cheese.

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.