Parmesan Vinaigrette Arugula Salad

  • 1 5-ounce container of arugula salad greens
  • 6-ounce chunk of Parmigiano Reggiano cheese, divided

Divide the chunk of Parmesan into 2 equal pieces. Use a grater with large holes to grate one piece. Use a vegetable peeler to make curls with the second piece. Set both aside.

Make the Parmesan Vinaigrette:

  • 2 tablespoons white wine vinegar
  • 1 tablespoon agave or honey
  • 2 tablespoons Dijon mustard
  • 1 teaspoon kosher salt
  • 8 tablespoons olive oil
  • 2 tablespoons finely grated Parmigiano Reggiano cheese

In a large bowl, add the white wine vinegar, agave, Dijon and salt, using a whisk to combine. Slowly stream in the olive oil while whisking the entire time to emulsify. Stir in the grated Parmesan.

Putting it all together:

Place the arugula onto a large platter. Drizzle 4-ounces of the Parmesan vinaigrette over the arugula tossing to combine. Evenly divide the salad into 4-6 salad plates/bowls, topping each with the Parmesan curls. Drizzle with additional vinaigrette if desired.

The origins of Parmigiano Reggiano date back to the 12th Century. Some historians think it could be even older. Outside Europe, Parmigiano Reggiano is often known as ‘Parmesan’. Although some of these cheeses may be of good quality, they’re inevitably different. Parmigiano Reggiano is considered by many as the ‘King of Cheeses’. We agree. With this recipe, and most all others, we are using Parmigiano Reggiano cheese.

Recipe: Cindy Ramsey

Photo: Cindy Ramsey

This Entry Was Posted in Salads