Arugula Salad with Coppa and Pecorino Recipe
Daily Value: 15%
Vegetarian, Gluten-Free, Wheat-Free, Sugar-Conscious
|Folic Acid (B9)||54µg||13%|
|Fatty acids, total monounsaturated||10g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Pairs Well With
Exclusive from The Daily Meal
Need a real-life example of how sometimes simple is better when it comes to cooking? Check out this recipe — peppery arugula, salty coppa, and a spritz of tangy citrus. It's crave-worthy.
- 3-4 ounces baby arugula (about 3-4 healthy handfuls)
- 1 tablespoon olive oil
- Salt, to taste
- Pepper, to taste
- Juice of ½ lemon
- 8 pieces of coppa
- ½ cup shaved Pecorino Romano
Rinse the arugula and dry thoroughly. Place in a large bowl and toss with olive oil, salt, and pepper. Remember though, the arugula is peppery on its own, and the coppa adds a touch of salt naturally, so you should go easy on the seasoning. Add lemon juice and toss again.
To serve, arrange coppa on a plate in one thin layer. Add the dressed greens and top with shaved Pecorino.