Ingredients
2 ounces Parmigiano-Reggiano2 tablespoons extra-virgin olive oil
1 teaspoon lemon juice, freshly squeezed
salt
freshly ground pepper
¼ pound baby arugula, cleaned and spun dry
2 ounces fresh porcini mushrooms, wiped clean, trimmed and finely sliced
Truffle oil
Description
This Salad Can Easily Become An Appetizer, A Lunch Or A Cheese Course At The End Of A Meal. I Use Parmigiano Reggiano But Other Cheeses Such As Montasio Or Pecorino Romano Can Be Substituted.
Lidia's Italy
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