Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange ...

Toast nuts in small pan over medium heat until fragrant. Cool. Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper.

Put the vinegar, mustard, egg yolk, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl or 2-cup glass measuring cup. Slowly whisk in the olive oil, making an emulsion.

In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave ...

Meanwhile, toss the arugula and shallot in a large bowl with the lemon juice, remaining 2 tablespoons olive oil, and salt and pepper to taste. Top the pizza with the arugula salad, prosciutto and ...

Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta ...

Heat the extra-virgin olive oil in a sauce pot over medium heat. Add the orzo and toast until deeply golden, 4 to 5 minutes. Stir in the rice and toss with the orzo.

Squeeze the water out of the arugula with your hands until very dry. Roughly chop the arugula and put in a blender. Add the garlic, salt and pepper to taste, olive oil, 2 tablespoons of the pine ...

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla.