Arugula, Pear, and Romano Salad
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Arugula, Pear, and Romano
Salad November, 2002  Serves 6 / This
deceptively simple salad is loaded with crisp fall flavors,
especially when made with fresh arugula or other cool-weather
greens, as it is at Hollyhock educational retreat center on Cortes
Island, at the entrance to Desolation Sound along the Sunshine
Coast north of Vancouver. The Hollyhock staff grows most of the
center's fruits and vegetables in their biodynamic, organic
garden.3 tablespoons extra-virgin olive oil 1-1/2 tablespoons fresh lemon juice 1/2 teaspoon coarse sea salt Freshly ground black pepper 6 cups loosely packed arugula, washed and dried 2 pears, peeled, cored, and sliced 3 ounces (about 2/3 cup) Romano, Parmesan, or Asiago cheese, coarsely grated or shaved 3 tablespoons coarsely chopped walnuts or hazelnuts, toasted 1. In a small bowl, mix olive oil, lemon juice, salt, and pepper. 2. Toss arugula with dressing, and arrange on six salad plates. Top each plate with slices of pear and cheese shavings, and sprinkle with nuts. Nutrition Facts Per Serving: Calories 177, Fat 13, % Fat Calories 64, Cholesterol 14, Carbs 11, Protein 6 |
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