Arugula Salad With New Pressed Olive Oil And Parmesan Tuile Recipe

1. 1

   For tuile: In medium non-stick pan, cover bottom with a thin layer of freshly grated Parmesan cheese.

2. 2

   Place pan over low-medium heat.

3. 3

   When cheese starts to hard up, let it lie there in pan till it's golden.

4. 4

   Carefully flip Parmesan cookie with tongs or possibly spatula and cook other side till golden and crispy.

5. 5

   Place tuile on cookie sheet and break into large pcs.

6. 6

   (Note: one 8 inch tuile can be broken into 4 pcs).

7. 7

   For salad: Gently toss arugula leaves with sufficient extra virgin olive oil to lightly coat each leaf (amount of oil is to taste).

8. 8

   Do not soak the leaves.

9. 9

   Salt and pepper to taste; toss again.

10. 10

    Arrange salad on plates and top with piece of Parmesan tuile.

* Per serving · 4 servings · Values may vary.

No additional tips available.