½ cup good quality olive oil
½ fresh lemon
½ Tbls. Dijon
Salt and pepper to taste
Combine above ingredients and whisk together until creamy (Dijon will act as an emulsifier) taste for salt as this will balance out the tartness of the lemon, set aside.
2 handfuls of arugula
1 avocado diced
3-4 slices of prosciutto; torn into pieces
Arrange of small platter cover with saran wrap and refrigerate until serving. Serves 2.
Ricotta Gnocchi with Pomodoro Sauce
¾ cup flour (00 flour if available otherwise all purpose)
1 ¾ cup ricotta; drained in colander about 30 minutes cover with paper towel
2 egg yolks
dash of salt
Mix above ingredients in a bowl until just combined. Form a disc cut into 4 wedges. Roll each wedge into ½ inch thick ropes, using a dough cutter or paring knife cut into ½ inch pieces. Transfer to a parchment lined sheet pan. Boil gnocchi in a pot of water until they float to the top, remove with slotted spoon and add to the sauce. Serve with Parmigiana- Reggiano. Serves 2.
3 Tbls. onion; diced
1 large garlic clove, minced
dash red pepper flakes
salt and pepper to taste
1 large (28 oz.) can crushed San Marzano Tomatoes
Fresh basil; torn or chiffonade
Simmer 20 minutes, add basil.
2 thoughts on “Arugula, Avocado and Prosciutto, Salad tossed with Lemon Dijon Vinaigrette”
Need your recipe for croutons for salad. I remember you said toss with olive oil, but at what temperature should I cook them?
350 7 minutes or so, until just lightly golden a little garlic powder then I like to sprinkle with oregano and Parmesan when the come out of the oven