Arugula Salad With Coppa And Pecorino
Arugula Salad With Coppa And Pecorino
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 is all you need. It's crave-worthy.
Servings
2
Ingredients
- 3-4 ounce baby arugula
- 1 tablespoon olive oil
- salt, to taste
- pepper, to taste
- 1/2 lemon, juiced
- 8 pieces of coppa
- 1/2 cup shaved pecorino
Directions
- Step 1: Rinse 3-4 ounces arugula and dry thoroughly. Place in a large bowl and toss with 1 tablespoon olive oil and salt and pepper to taste. Add juice of 1/2 lemon and toss again.
- Step 2: To serve, arrange 8 pieces coppa on a plate in one thin layer. Add the dressed greens and top with 1/2 cup shaved Pecorino.