Arugula + Preserved Lemon Salad

Arugula, Preserved lemon, pine nut and shaved Parmasean Salad      
           with lemon oil dressing served with Pane Rustico
                           with olive and caper relish
                                       Serves 4

4 large handfuls of baby arugula, washed and dried
¼ c pine nuts, toasted
4 oz Parmesean cheese, use a vegetable peeler to shave into long shards
4 ea wedges Bella Cucina preserved lemons, seeds removed, pulp taken out and reserved              and outside finely diced
1 T Bella Cucina Champagne vinegar
3 T Bella Cucina Tuscan extra virgin olive oil
1 t Bella Cucina lemon oil
½ t kosher salt
½ t ground black pepper
2 ea large rounds Bella Cucina Pane Rustico, toasted dry
olive and caper relish

For the Vinaigrette: In a blender puree the preserved lemon pulp, champagne vinegar, lemon oil, salt, and pepper.  When the Lemon mixture is pureed,with the blender on low, slowly drizzle in the olive oil and when then the dressing has come together set aside

For the Salad: Place the baby arugula, pine nuts and diced lemon in a large mixing bowl and toss with the dressing.  Top the plated salads with the shaved parmesaen cheese.

Buon appetito! copyright 2011 Alisa Barry

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