 |
|
|
| Home > Recipes |
|
Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
|
Arugula with Parmesan
Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved Show: Barefoot Contessa Episode: 5 Day Make Ahead Dinner Overall User Rating:  This recipe is available for a limited time only. Why? |
||
It was all gone
06/12/2008 at 12:52am
User: VICKY from chesterton, IN User Rating:
This was delicious with ricotta stuffed pasta. I cut back some on the olive oil.
summer lemon and summer salad
08/22/2007 at 05:42pm
User: Anonymous User Rating:
I can't get arugula at my store, but I will use spinach and romaine, and any other greens and with the lemon vinaigrette and parmesan, I have my summer lemon salad. annie
light and summery
05/03/2007 at 09:19pm
User: Victoria from Grayslake, IL User Rating:
I only had spinach and shredded 3 cheese italian so I used that. I can't find a bunches of arugula anywhere. I cut the recipe in half and it was more than enough for my fiance and I. We loved it. Just play around with the proportions till it tastes great. I paired this salad with a really good tequila lime chicken and Corona for a Cinco de Mayo meal! Super healthy and low-carb friendly!
easy
03/16/2007 at 01:56am
User: Jeanine from phoenix, AZ User Rating:
easy and good. this is a go-to recipe for sure!
wonderful taste
03/11/2007 at 01:02pm
User: Sandy from Boca Raton, FL User Rating:
Excellent
Simple, clean, refreshing!
01/03/2007 at 07:49pm
User: Cathy from Arlington, MA User Rating:
Very simple and quick to make, a great one to put together after work. Love the simplicity of it and the refreshingly clean taste!
Simple, yet elegant
11/14/2006 at 05:27pm
User: GWENN from Marietta, GA User Rating:
I am not sure why this non-recipe caught my eye, but I am glad it did! It is so simple, that it is silly, but so delicious. I have served it to company, served it to my family, and made it for myself for a light lunch. Everyone loves it.It has become a staple in my house! The key is definetely excellent quality Parmesan cheese and a very fruity, green olive oil.
Meyer Lemon...
11/11/2006 at 03:29pm
User: Anonymous User Rating:
To Cathleen in Long Beach... everything I've ever read said the Meyer lemon was brought originally to the U.S. by Mr. Meyer (surprised?) from China. It was used primarily as a small, decorative "shrub". Your lemons may have had a sticker on them showing where they were grown, but unless I'm mistaken, Meyer lemons are not known as Mexican lemons. I haven't tried this recipe, but agree completely with you in that many recipes are better with the Meyer Lemon, and this should be no different. I also agree with the people who are saying "use less lemon juice". I thought most vinaigrettes used a 4/1 ratio (the 1 being the acid), not 2/1. Again, everything I just wrote could be completely incorrect, in which case I'll gladly refund my consultant fee (for you serious types, that's a joke). Thanks for your time. David, from California
Used a less tart lemon - perfect!
03/29/2006 at 05:19am
User: Cathleen from Long Beach, CA User Rating:
I used Meyer lemon (Mexican Lemon) which is sweeter, less tart than store-bought lemon varieties. We thought it was perfect - delicious.
It's ok...
01/07/2006 at 09:43pm
User: terence from New York, NY User Rating:
Try using Romano instead of parmesan. And maybe add some shallots to the dressing.
Too Basic
01/01/2006 at 07:01pm
User: VINCENT from Elmont, NY User Rating:
This dressing needs "something". I used very good oil from Olivier & Co and good thing becuase that flavored the dressing very nicely. I think it needs some shallots or something and also more salt....
waaaay too sour
12/24/2005 at 11:29pm
User: beth from Gaithersburg, MD User Rating:
I read the reviews and only used one lemon and I thought it was too tart. I have made vinagrettes from lemons before and I can't remember the ratio but will fool around a little to find one -- I also might use a binder like a little dry mustard. This also depends very much on flavor of olive oil. I like the one I used very much but I would caution anyone to make sure that they approve of the oil also.
fair salad
04/05/2005 at 08:58am
User: IRENE from Bayside, NY User Rating:
I liked this salad but I felt it had too much of a lemon taste. I wouldmake it again but next time I would add less lemon juice.
Salad
01/27/2005 at 11:13pm
User: Anonymous User Rating:
I actually did not like the vinegrette. It was a little too oily
easy
01/25/2005 at 08:33pm
User: Anonymous User Rating:
less lemon more pepper
This salad is a hit!
01/17/2005 at 09:48am
User: TARA from Milford, CT User Rating:
Arugula with parmesan is a light and refreshing way to begin a meal. It not only is delicious, it will also impress your guests. As Barefoot Contessa says, use fresh ingrediants such as freshly ground black pepper, lemon juice, extra virgin olive oil, and especially parmisano regiano cheese. This salad is a hit!