Sebahu.com   [pron: say-baa-hoo]

Arugula Salad

Serves: One
[From an email list: This recipe come from Peggy Bucholz of Portland, Oregon.]

Arugula leaves, washed and trimmed (1 cup, loosely packed)
Virgin Olive oil
Coarsely ground salt
Freshly ground black pepper
Asiago cheese, grated coarsely or slice with a potato peeler

On individual salad plates, add arugula leaves and drizzle with olive oil to lightly coat, season with salt and pepper. Top with Asiago cheese.

NOTE: The arugula can be washed and trimmed ahead of time. I 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.

If you found the information helpful, please consider a donation. Thank You.

Home :: Support Us :: Practices :: Reviews :: Education :: Articles