Foods | Cooking
Hints & Tips
What could be easier than tossing your fresh arugula
greens in some wonderful olive oil and
Fleur de Sel?
This salad is so simple to make and so delicious Your dinner guest will be amazed at how wonderful this tastes!
Check out Linda's
Appetizer Recipes for more great appetizer ideas and also more
Arugula Salad Recipe
Salad and Salad Dressing,
Arugula, Fleur de Sel
Yields: serves many
Prep time: 10 min
Arugula leaves, washed and trimmed (1 cup, loosely packed, per person)
salt (Fleur de Sel
or sea salt preferred)
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. 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.
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.