This delicious salad with its wonderful textures and exciting flavors is perfect for a summer evening. Easy to assemble, Insalata Garga is a welcome treat at the end of a long day. Enjoy this delectable salad with a loaf of crusty bread and perhaps a nice glass of rosé.
Insalata Garga
Arugula Salad with Pine Nuts
and Hearts of Palm
Adapted from
Williams-Sonoma
Florence
Ingredients:
6 cups tender arugula leaves
2 tomatoes cut into small chunks
1/3 cup pine nuts
4 stalks canned hearts of palm,
cut on a slight diagonal
into 1/2" slices
1 ripe avocado, pitted, peeled
cut into thin slices
2-oz piece Parmigiano- Reggiano
cheese, cut into thin shavings with
a vegetable peeler
for dressing:
6 tablespoons of extra-virgin olive oil
2 tablespoons fresh lemon juice
Salt and freshly ground pepper
1. In a salad bowl, toss together the arugula, tomatoes, pine nuts, hearts of palm, avocado and Parmigiano-Reggiano.
2. To make the dressing, in a small bowl, whisk together the olive oil, lemon juice, and salt and pepper to taste. Pour over the salad and toss well. Serve at once.
Follow on twitter @AnneFretz and Instagram @AnneFretz
Insalata Garga
Arugula Salad with Pine Nuts
and Hearts of Palm
Adapted from
Williams-Sonoma
Florence
6 cups tender arugula leaves
2 tomatoes cut into small chunks
1/3 cup pine nuts
4 stalks canned hearts of palm,
cut on a slight diagonal
into 1/2" slices
1 ripe avocado, pitted, peeled
cut into thin slices
2-oz piece Parmigiano- Reggiano
cheese, cut into thin shavings with
a vegetable peeler
for dressing:
6 tablespoons of extra-virgin olive oil
2 tablespoons fresh lemon juice
Salt and freshly ground pepper
1. In a salad bowl, toss together the arugula, tomatoes, pine nuts, hearts of palm, avocado and Parmigiano-Reggiano.
2. To make the dressing, in a small bowl, whisk together the olive oil, lemon juice, and salt and pepper to taste. Pour over the salad and toss well. Serve at once.
Follow on twitter @AnneFretz and Instagram @AnneFretz
I first had this salad at a wine dinner at the late, great Va Pensiero in Evanston, IL - and had the good fortune to have it again at Garga in Florence. Sadly Garga is no more but this is a fabulous salad. I was delighted to find the recipe in the Williams-Sonoma Florence cookbook.
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