Lemon-Arugula Salad - Circus Harmony Cookbook - Flipbook - Page 16
Lemon-Arugula Salad
Sideshow
Lemon-Arugula Salad
Cecilia Boyers
This is such a delicious and simple salad that
you will never go back! It’s the salad that
everyone in my immediate and extended
family makes, and every friend I’ve shared it
with says it’s the only side salad they make
now. There’s something special about the
combination of tanginess, sourness, and
saltiness....a bit of a ‘balancing act’! The best
advice I can give: DON’T BURN THE PINE
NUTS!...Trust me, I do it every single time.
Yields: 4 servings
Ingredients
1 box/bunch Arugula
1 handful Pine nuts
1/2 box Cherry tomatoes, cut in half
Shredded Pecorino
2 cloves Garlic
1 Lemon
Olive oil
Salt
Instructions
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In a see-through jar, squeeze 1 lemon.
Add enough olive oil so that there is the same amount of lemon juice and olive oil.
Finely chop 2 cloves of garlic and stir it into the lemon-oil mixture.
Add 1 tsp salt.
If possible, let sit for a few hours.
Chop cherry tomatoes in half.
Roast pine nuts in a pan on the stove until golden brown.
Toss it all together!
Can easily be made vegan by omitting the Pecorino which is just as delicious.
V
GF
