salads

baby arugula with cacio e pepe dressing

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Ladies and Gentleman, let the games begin!  Spring may not be full on just yet but we are most certainly getting within striking distance.  Having just returned from  a trip to warm, in-full-bloom California, I was anticipating a seriously glum re-entry into my still very gray east coast world.  My mood was instantly lifted a bit by this creamy dreamy spring salad.  Truth be told, a new season of Game of Thrones eased the pain a bit too.

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the-pig-and-the-fig-baby-arugula-with-cacio-e-pepe-dressing

I was inspired by a recipe in this month's Food and Wine  and decided to keep things on the very simple side.  I paired the salad with some fennel-rubbed grilled chicken breast and swear I could see flowers blooming in my backyard.

baby arugula with cacio e pepe dressing

1 large egg yolk

3 T buttermilk

1 garlic clove, grated

1/2 c extra virgin olive oil

3 T parmesan, finely grated

1 t very coarsely ground black pepper

sea salt

4 cups baby arugula

a copious amount of  parmesan, shaved into ribbons

a handful of cherry or grape tomatoes, halved

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In a blender or food processor, whiz the egg yolk, buttermilk and garlic.  With the motor running add the oil in a steady stream.

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Add the cheese and pepper.  Season with salt to taste.

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Toss dressing with greens and tomatoes.  Top with shaved cheese and serve.

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