arugula and parmigiano salad
Yield: 6 Servings
ingredients
salad
6 ounces arugula - visit us in-store for fresh seasonal True Local arugula from Meadowbook Farms!
3 ounces fresh cherry tomatoes (halved)
2 tsp fresh lemon juice (more to taste)
3 ounces Parmigiano Reggiano Cheese, shaved into strips with vegetable peeler
8 ounces house-made croutons (You can find them in our deli behind the baguette display!)
vinaigrette
½ cup extra-virgin olive oil
3 tbsp balsamic vinegar or vinegar of choice
1 tbsp Dijon mustard
1 tbsp maple syrup or honey
2 medium cloves garlic, pressed or minced
¼ tsp fine sea salt, to taste
Freshly ground black pepper, to taste
method
vinaigrette: Combine all ingredients in a liquid measuring cup or bowl. Stir well with a whisk or fork until completely mixed. Taste and adjust if needed. If too acidic, add more olive oil or sweetener. If too bland, add more salt or vinegar. Serve immediately or store in fridge for future use.
salad: Wash and dry arugula and other veggies. Cut cherry tomatoes and other veggies into bite size pieces. If using nuts as toppings, option to lightly toast. Shave thin slices of Parmigiano Reggiano with a vegetable peeler. Toss greens + veggies in vinaigrette, top with Parmesan shavings, croutons, toasted nuts and a splash of fresh squeezed lemon juice. Serve immediately.
*alternative topping ideas
seasonal True Local micro-greens (sprouts: daikon, pea, sunflower, alfalfa, clover), fresh berries (strawberries, raspberries), sliced fruit (apple or pear slices, avocado), dried cranberries, toasted nuts + seeds (pumpkin seeds, sunflower seeds, pecans, walnuts, almonds), deli meats (Spicy Capicolli, Smoked Wild Salmon Nuggets)
