Creamy Parmesan Arugula Salad with Crispy Salami

Though like every other person after New Years, I have had dreams of healthy eating and living to start 2013 right, the reality is that nothing has really changed. The more I obsess over those things, the more apt I am to break them. So instead, I have just vowed to up my veggie and fruit intake and stock up more on healthful snacks. Like Skinny Cows. 

Last night, this salad helped keep the vegetable quotient up at the dinner table. Making your own quick vinaigrette makes a huge difference. This one gets a hint of creaminess from a little light mayo and avocado. The bite of arugula and the crunchy salami are a great combination. It does not taste like a bowl full of vegetables and would be great year round. 

Creamy Parmesan Arugula Salad with Crispy Salami
Forks & Amusement 2013
Makes 4 side salads

1/4 cup white wine vinegar
1 teaspoon Dijon mustard
salt and pepper
1 clove of garlic, smashed to a paste or 1 tablespoon chopped shallot
1/4 cup olive oil
1 tablespoon light mayonnaise
1/4 cup grated Parmesan cheese

2 oz salami, cut into strips (You could also use bacon)
6 big handfuls of baby arugula
1 large avocado, diced
1 handful of grape or cherry tomatoes, halved
5-6 stalks of hearts of palm, cut into large slices

Whisk together the vinegar, mustard, salt, pepper,  and garlic or shallot. Slowly drizzle in the oil while whisking to combine. Whisk in the mayonnaise and cheese until smooth. Taste and adjust for salt and pepper. Set aside. 

In a small pan over medium heat, crisp the salami, flipping to make sure not to burn. Remove from heat and place on a paper towel to drain. 

To assemble the salad, place the vinaigrette in the bottom of a large bowl. Add the avocado and toss to keep it from turning brown. Then add the tomatoes, hearts of palm and arugula. 

Make Ahead: You can now refrigerate up to an hour before tossing and serving. 


Toss and serve right away. 


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