The dish that will bring you to feel flowery, hippie Italian forever.
(This is, take note, the authentic, Umbrian way to make a salad...make it and weep - not in the salad bowl please.) Your salad will succeed only if you become a totally sensual, live-in-the-moment Italian!
ARUGULA - good, young, lovely arugula, washed, rinsed gently - don't manhandle-it's sensitive
lemon, use one or two quarters
kosher sale (SALT)
olive oil
good chunk of parmigiano reggiano
optional: grilled portobello mushrooms or any leftover grilled veggies (any chance?)
Slice arugula into large slivers and place in large, Italian salad bowl. If there is no Italian salad bowl available, stop what you're doing RIGHT NOW. Go heat up some canned corn instead.
(don't proceed until your dinner party is looking at you, seated at the table, forks up, with insane, hungry eyes; otherwise your salad will be limp, nasty anti-Italian weed matter)
give a good, solid squeeze of lemon all over arugula-no seeds!
drizzle a good drizzle of olive oil (let's say 1/4 lemon, 3/4 olive oil)
throw and sweep a good helping of kosher salt.
Grate or peel a healthy chunk of parm on top and gently (arugula is sensitive!) toss salad (think of the arugula like Italian baby goslings- gentle!! do not hurry!) Taste. Make yummy, Italian sounds.
accompany with any bellisima leftovers like: grilled mushrooms, grilled chicken, grilled vegetables...anything really. Best is as is, however.
Buon appetito!!
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