MENU
 
 
 
 

  • Arugula Salad With New Pressed Olive Oil And Parmesan Tuile

    0 votes
    Arugula Salad With New Pressed Olive Oil And Parmesan Tuile
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • Best-quality, imported, freshly grated Parmesan cheese
    • 1 lrg bunch fresh arugula (Italian arugula preferred) New-pressed extra virgin olive oil (best quality extra-virgin extra virgin olive oil) Grey sea salt (available in gourmet markets) Fresh black pepper

    Directions

    1. For tuile: In medium non-stick pan, cover bottom with a thin layer of freshly grated Parmesan cheese. Place pan over low-medium heat. When cheese starts to hard up, let it lie there in pan till it's golden. Carefully flip Parmesan cookie with tongs or possibly spatula and cook other side till golden and crispy. Place tuile on cookie sheet and break into large pcs. (Note: one 8 inch tuile can be broken into 4 pcs).
    2. For salad: Gently toss arugula leaves with sufficient extra virgin olive oil to lightly coat each leaf (amount of oil is to taste). Do not soak the leaves. Salt and pepper to taste; toss again.
    3. Arrange salad on plates and top with piece of Parmesan tuile.

    Similar Recipes

    Leave a review or comment