Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
April 29 2014
Five Course Dinner - Course Two
Arugula Salad Recipe
Arugula leaves, washed and trimmed (1 cup, loosely packed, per person)
Extra-virgin olive oil
Coarsely ground salt (Fleur de Sel or sea salt preferred)
Freshly-ground black pepper
Asiago cheese or Parmesan cheese, grated coarsely or sliced with a potato peeler
In a large bowl, add arugula leaves and drizzle with olive oil to just lightly coat only.
On individual salad plates, place the tossed arugula; season with salt and pepper. Top with Asiago or Parmesan cheese.
NOTE: The arugula can be washed and trimmed a week ahead of time. Put the cleaned leaves on paper towels, roll up and carefully but completely, wet the towels with cold water and place in a plastic bag and refrigerate until ready to serve, they keep very fresh this way.
DO NOT OVERDRESS YOUR SALADS - Too much salad dressing will weight down the salad ingredients and mask their flavors. The dressing's role is to highlight not to overpower the salad ingredients. A general rule is 1/4 cup of dressing for 6 cups of greens. As soon as your salad is mixed, taste a leaf to see if there is sufficient dressing. If not, drizzle some more over the salad, a tablespoon at a time; toss and taste again.