Arugula salad with Parmesan cheese and walnut-olive dressing from Venetian Taste (page 36) by Florence Fabricant and Francesco Antonucci and Adam D. Tihany

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Basic soft polenta; Pan-roasted quail

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on January 10, 2021

    This is a very nice and elegant salad - the dressing is delicious and I could see it being good on pasta as well as bitter greens such as arugula. I didn't have time to make the optional sweet and sour shallots, but added some Italian jarred marinated baby onions and they worked quite well.

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