Italian Salad
Servings: 4 servings
Ingredients
- 4 small bunches arugula washed and dried.
- 4 small ripe tomatoes
- 4 stalks hearts of palm available in cans, packed in water
- 2 medium avocados
- juice of 1 lemon
- salt
- ¼ cup extra-virgin olive oil
- ¼ lb. piece of fresh Parmigiano Reggiano or shaved fresh Parmigiano-Reggiano
- 1 ounce pine nuts
Instructions
As you prepare the produce items make sure to keep them separate, they will be assembled for the presentation of the salad.
- Tear arugula into small pieces. (set aside). Cut tomatoes into 1/2 inch cubes (set aside). Cut hearts of palm into 1/2 inch rounds (cut crosswise) (set aside). Cut avocados into 1/4 wedges, drizzle with the juice of one lemon (set aside).
- On a large serving platter arrange the arugula, top with tomatoes, followed by a layer of hearts of palm. Top the salad with avocado wedges and drizzle with oil. Salt and pepper to taste.
- Slice Parmigiana with a sharp pairing knife into paper-thin shavings. Distribute cheese and pine nuts on top of salad.