Warm Arugula Salad with Parmigiano Reggiano
Recipe Servings: 6 portions
Recipe Preparation Time: 10 minutes
Recipe Cook Time: 5 minutes
2 tbsp Lucini® Organic Limited Reserve™ Extra Virgin Olive Oil
6 cloves garlic, thinly sliced
1 jar Lucini™ Organic Tuscan Harvest Plum Tomatoes, Diced
1/4 cup Lucini® 10 Year Gran Riserva Balsamico
1 tablespoon chopped fresh basil
Salt and cracked black pepper
2 bunches arugula, washed and spun dry
1/2 cup shaved Parmigiano Reggiano
To prepare the tomatoes, heat the oil in a large sauté pan. Add the garlic and carefully cook until golden brown. Add the tomatoes, vinegar, and basil and simmer gently 5 minutes. Season with salt and black pepper.
To serve, divide the arugula onto 6 salad plates. Top with warm tomatoes and finish with shavings of parmigiano reggiano cheese.
Chef Caprial Pence is the chef and co-owner of Caprial's Bistro in Portland, Oregon, which opened in 1992. Shortly after graduating from the Culinary Institute of America, Caprial was named Best Chef: Pacific Northwest by the James Beard Foundation, the first female recipient of this prestigious award.