Worth a trip

Arugula, Golden Cherries, Marcona Almonds and Parmigiano-Reggiano

Name: Arugula, Golden Cherries, Marcona Almonds and Parmigiano-Reggiano
Cuisine: italian
Ingredients: 1/2 pound fresh cherries, pitted, or 2 cups frozen pitted cherries, thawed and drained; 1/2 pound baby or wild arugula; 2 ounces Parmigiano-Reggiano or Grana Padano cheese, thinly shaved (3/4 cup); 1/2 cup Marcona almonds, coarsely chopped; 3 tablespoons very good extra-virgin olive oil; 1 tablespoon white wine vinegar; Flaky coarse sea salt and freshly ground black pepper

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
Cut the cherries in half lengthwise and place in a large serving bowl. Add the arugula, cheese and almonds. Drizzle with the oil and vinegar, crush a few generous pinches of salt over the top and season generously with pepper. Toss to combine. Taste and adjust the seasoning, if necessary.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions