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Ingredients:

3 tablespoons extra-virgin olive oil
2 teaspoons balsamic vinegar
salt and freshly ground black pepper
2 bunches arugula
2 ounces piece Parmigiano-Reggiano cheese

1 Trim the tough stems of the arugula and discard any yellowed or bruised leaves. Wash the arugula in several changes of cool water. Dry very well. Tear the arugula into bite-size pieces.

2 In a large bowl, drizzle the arugula with the oil and toss well. In a small bowl, whisk together the vinegar and salt and pepper until the salt is dissolved. Pour the vinegar over the salad and toss again. Taste for seasoning. Pile the salad onto serving plates.

3 With a vegetable peeler, shave the cheese over the salad. Serve immediately.


From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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