Salad: Arugula with Parmesan

Simple but tasty. I added a little more salt and pepper and a little more lemon than the recipe called for - Molly

The Barefoot Contessa's Arugula With Parmesan

6 servings

10 min prep - (took me longer, but still under 30 min - MW)

Change to: servings US Metric

1/2	lb fresh arugula
lemon vinaigrette
1/4	cup fresh lemon juice
1/2	cup olive oil
1/2	teaspoon kosher salt
1/4	teaspoon fresh ground black pepper
1/4	lb parmigiano-reggiano cheese

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1. Remove any roots from the arugula. Fill sink with cold water and toss the arugula for a few minutes to clean. Spin dry the leaves and place them in a bowl.
2. In small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten.
3. Toss well and place the salad on individual plates.
4. With sharp knife or vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.

Appetizer - Ina Garten Roasted Eggplant Spread

Roasted Eggplant Spread
serves 6 to 8
Serve this alongside other Mediterranean specialties, such as hummus, pita bread, Greek olives, feta cheese, and stuffed grape leaves.

1 medium eggplant, peeled
2 red bell peppers, seeded
1red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste

Preheat the oven to 400 degrees.

Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.

Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper. Serve with toasted pita triangles or crackers