Arugula, Endive, and Shaved Parmesan Salad

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Planet Barbecue

By Steven Raichlen

Published 2010

  • About

Here’s a simple salad you can serve before or alongside the tuna. For the full effect, you must use a genuine imported Parmigiano-Reggiano cheese. Look for these words stamped into the rind to know you’ve got the real McCoy.

Ingredients

  • 1 bunch baby arugula, rinsed, dried, and stemmed
  • 2 Belgian endive, cut crosswise into ¼-inch slices
  • 2

Method

Place the arugula, endive, olive oil, and lemon juice in a nonreactive bowl but do not toss them until just before serving. Taste for seasoning, adding salt and pepper to taste and more lemon juice as necessary. Using a vegetable peeler, shave the Parmigiano-Reggiano in broad thin strips over the salad and serve at once.