Arugula, Tomato, and Endive Salad with Shaved Parmesan
Nutrition
Calories: 73.85 kcalCarbohydrates: 0.78 gProtein: 2.53 gFat: 6.89 gSaturated Fat: 1.84 gCholesterol: 4.82 mgSodium: 113.79 mgVitamin A: 0.707 IUCalcium: 84.53 mgIron: 0.15 mg
Ingredients
- 1 large or 2 medium juicy red ripe tomatoes
- 2 Belgian endives thinly sliced crosswise
- 1 bunch arugula washed, dried, and stemmed
- 1-1/2 tbsp extra-virgin olive oil
- 1 to 1-1/2 tbsp balsamic vinegar
- salt
- freshly ground black pepper
- 1 oz Parmigiano-Reggiano cheese
Instructions
- Cut the tomatoes into 1/4-inch dice and add them with the juices to a salad bowl. Just before serving, add the endive, arugula, oil, vinegar, salt, and pepper to the bowl. Gently toss to mix. Correct the seasoning, adding salt or vinegar to taste.
- Transfer the salad to plates or a platter. Shave a few curls of Parmigiano-Reggiano cheese over each and serve at once.