I love a big green salad at Thanksgiving, and if the greens are arugula, even better. A couple of tips:
To save time, purchase triple washed containers of arugula.
Shaving the parm with a vegetable peeler makes an elegant presentation.
This is a lovely salad with a bright lemon vinaigrette. Enjoy. -alyce eyster
Arugula, Roasted Onion and Parmesan Salad
Author: culinarythymes.com
Prep Time:
Cook Time:
Total Time:
Serves: 6
Ingredients
- 3 yellow onions
- olive oil
- 1 clove garlic, crushed
- juice of 1 lemon
- ½ cup extra virgin olive oil
- 6 handfuls arugula, washed and dried
- 2 oz. Parmigiano-Reggiano
- salt & freshly ground black pepper
Instructions
- Preheat the broiler.
- Peel the onions and cut each one into 4 vertical slices, leaving the rings intact.
- Place the onion rounds on a baking sheet, brush with olive oil and season well with salt and pepper. Broil for 10-12 minutes until the onions begin to look slightly charred and are tender.
- To make the dressing, combine the garlic and lemon juice. Whisk in the extra virgin olive oil and season with salt and pepper.
- Toss the arugula and the onions with the dressing. Divide the salad between six plates and shave the Parmigiano-Reggiano over each using a vegetable peeler. Serve immediately.
photo: fulton davenport
Thanks for stopping by. Here's to great food and good thymes! -