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Salads Bon Appetit
Avocado 5/1/2000

ARUGULA, TOMATO AND AVOCADO SALAD
(INSALATA DI RUCOLA, POMODORE E AVOCADO

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Servings: 4 servings.

Comments:
From Trattoria Garga in Florence, Italy. We substituted red leaf lettuce along with a very small amount of arugula, which if you used it in the winter in Minnesota, this salad alone would cost about $12 to make.

Ingredients:
5 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
5 cups (loosely packed) arugula, torn into bite-size pieces
1 pound plum tomatoes, diced
4 stalks canned hearts of palm, sliced into rounds
2 medium avocados, peeled, diced
ounce wedge Parmesan cheese
cup pine nuts, toasted

Directions:
Whisk oil and lemon juice in small bowl to blend. Season dressing to taste with salt and pepper.

Combine arugula, tomatoes, hearts of palm and avocados in large bowl. Add dressing and toss to blend. Using vegetable peeler, shave Parmesan cheese into strips over salad (or use a grater and freshly grate the cheese on top). Sprinkle with pine nuts.

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