Arugula, Tomato, and Endive Salad with Shaved Parmesan
Prep Time 10 minutes mins
Total Time 20 minutes mins
Course Salads and Dressings, Vegetarian
Servings 4
Calories 73.85 kcal
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
- 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
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.