Rome If You Want To
Cold Lemon-Infused Parmesan and Almond Salad
15 minutes
Serves 4
SideItalianGluten-freeShellfish-freeSoy-free
Herb's take
Italy may have invented the art of the simple salad, but this one gets a nutty plot twist. You’ll learn the science of balanced vinaigrettes and how to turn basic layering into visual drama.
Ingredients
Yield
4
Instructions
- 01Toast the almond slivers in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3-4 minutes. Remove immediately to cool.
- 02In a small bowl, whisk together the lemon juice, lemon zest, olive oil, and sugar until emulsified. Season to taste with salt and freshly ground black pepper.
- 03Place the arugula in a large bowl. Drizzle with just enough lemon vinaigrette to lightly coat, tossing gently to avoid bruising the leaves.
- 04Divide the dressed arugula onto four plates, mounding each neatly for height.
- 05Top each salad with a generous sprinkle of toasted almond slivers and elegant shavings of parmesan cheese.
- 06Finish with an extra drizzle of any remaining vinaigrette and a few grinds of black pepper. Serve immediately.
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