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A Recipe for
Arugula & Parmigiano-Reggiano Cheese Salad
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
What garlic is to food, insanity is to art. |
| Anonymous |
Research tells us fourteen out of any ten individuals likes chocolate. |
| Sandra Boynton |
This Recipe for Arugula & Parmigiano-Reggiano Cheese Salad is one of thousands in the Recipes-to-go Cheese Cookbook.
I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
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If you enjoy this Arugula & Parmigiano-Reggiano Cheese Salad Recipe - you should enjoy the recipe collections you can find on the websites below:
There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted. |
| Miss Manners' Guide to Excruciatingly |
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
This is a recipe for Arugula & Parmigiano-Reggiano Cheese Salad from the recipe cookbook of Recipes-to-go (Cheese)
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
There is no such thing as a little garlic. |
| A. Baer |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
Food Tip |
Hunger is the best sauce in the world. |
| Cervantes |
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
in a small mixing bowl, whisk the olive oil and vinegar together.
Season with salt and pepper. Toss the greens with the dressing. Lay
the proscuitto on the platter. Mound the greens in the center of the
proscuitto. SHave the Parmigiano-Reggiano cheese over the greens.
Garnish with a couple of turns of black pepper.
Source: Essence of Emeril, #EE2338, TVFN formatted by Lisa Crawford,
6/21/96 From:
Serves: 104105.1416@compuserve.Com (Lisabdate:
Arugula & Parmigiano-Reggiano Cheese Salad Recipe brought to you by Recipes To-Go