"One should eat to live, not live to eat." ~ Moliere

We've enjoyed this salad that we created often over the most recent heatwave.  It can be served as an entrée, appetizer, or as a side, but it's delicious!  Grill some bread, slathered in olive oil, with a touch of Kosher salt and some finely chopped rosemary, et voila, a meal.  Enjoy!
 
RANCHO AZUL y ORO’S
ARUGULA SALAD WITH OLIVE OIL/LEMON  DRESSING
 
1/4 cup
1/4 cup
2 tsp.
2 tsp.
6 cups
½ cup
1 cup
1 pkg.
 
 
olive oil (preferably AyO’s extra-virgin)
fresh lemon juice
grated lemon peel
1/2 fennel bulb, shredded (I just use the same grater as for the lemon & save the other half of the fennel bulb for the next salad;
coarsely torn arugula
1 package of prosciutto
Parmesan cheese flakes
Croutons

Whisk first 4 ingredients in large bowl. Season with salt and pepper.  

Heat oven to 350.  Put parchment paper on cookie tray; lay prosciutto on parchment; cook for approximately 15 - 20 minutes or until crispy;

Add arugula to bowl and toss to coat.  Crumble prosciutto over salad and add croutons.

Pair with a playful little Sauvignon Blanc or Zesty Rose – cheers!

Serves 4

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