Arugula, pine nut and parmesan salad
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Arugula, pine nut and parmesan salad
  Salad    Nuts  
Last updated 6/12/2012 1:05:09 AM. Recipe ID 29984. Report a problem with this recipe.
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      Title: Arugula, pine nut and parmesan salad
 Categories: Italian/tus, Salads/dres
      Yield: 4 Servings
 
    1/2 c  Pine nuts
      3 oz Arugula -- stemmed and
           Washed
      2 oz Parmigiano-reggiano cheese
      1 tb Red wine vinegar
           Freshly ground black pepper
      2 tb Extra virgin olive oil
           Fine sea salt to taste
      1    Preheat the oven to 350F.
 
  2.  Spread the nuts loosely on a baking sheet. Toast until lightly
  browned, about 10 minutes. Check every few minutes to avoid burning
  the nuts. Remove from the oven and turn out onto a large plate to
  cool.
  
  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 to blend.
  
  4. Drizzle 1 tablespoon vinegar over the salad and season with
  pepper, and toss to blend. Add just enough oil to very lightly coat
  the arugula, and toss to blend. Serve immediately, arranging on large
  serving plates.
  




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Recipe ID 29984 (Apr 03, 2005)

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