arugula leaves, washed and dried
cherry tomatoes, halved or quartered
extra-virgin olive oil
balsamic vinegar
parmesan cheese
Toss arugula with oil until leaves are lightly coated. Add tomatoes and drizzle with vinegar (oil to vinegar ratio 3:1), toss to combine. Top with shavings of parmesan cheese or toss in several teaspoons of grated parmesan cheese.
* To make parmesan shavings: Use a vegetable peeler and "shave" cheese like you would peel a vegetable.
1 comment:
arugula is wonderful! i discovered it only quite recently, and am glad that it's become much more accessible in the philippines.
your recipe seems pretty straightforward. gonna try it when we get our next "harvest" ... :)
Post a Comment