Salad with Truffle Oil and Sherry Vinaigrette over Arugula
From My Carolina Kitchen
From My Carolina Kitchen
Vinaigrette:
Vinaigrette:
1 ½ tablespoons black truffle oil
1 ½ tablespoons black truffle oil
2 teaspoons Spanish sherry vinegar
2 teaspoons Spanish sherry vinegar
Salad:
Salad:
1 5-ounce box of arugula
1 5-ounce box of arugula
¼ cup roasted salted sunflower seeds
¼ cup roasted salted sunflower seeds
¼ cup finely grated Parmesan cheese, grated freshly from a wedge of real Italian Parmigiano-Reggiano cheese
¼ cup finely grated Parmesan cheese, grated freshly from a wedge of real Italian Parmigiano-Reggiano cheese
Freshly ground black pepper
Freshly ground black pepper
Sea salt to taste
Sea salt to taste
In a glass jar with a screw top lid, combine the truffle oil with the sherry vinegar and shake well to mix. Set the vinaigrette aside while you make the salad.
In a glass jar with a screw top lid, combine the truffle oil with the sherry vinegar and shake well to mix. Set the vinaigrette aside while you make the salad.
In a large bowl, combine the arugula, sunflower seeds, and Parmesan cheese and toss well. Drizzle with the vinaigrette and toss again to combine. Season the greens with freshly ground black pepper, then taste to see if the salad needs salt. If so, add sea salt to taste.
In a large bowl, combine the arugula, sunflower seeds, and Parmesan cheese and toss well. Drizzle with the vinaigrette and toss again to combine. Season the greens with freshly ground black pepper, then taste to see if the salad needs salt. If so, add sea salt to taste.
Cook's notes: For best results, grate the Parmesan cheese with a microplane grater to achieve a "snow-like" light and fluffy cheese.
Cook's notes: For best results, grate the Parmesan cheese with a microplane grater to achieve a "snow-like" light and fluffy cheese.
Adapted slightly from You Can Trust a Skinny Cook by Allison Fishman