Authentic Italian arugula salad graces menu of Antica Posta

A: Marco Betti, owner of Antica Posta, said he created the recipe about nine years ago. "Some of our customers were asking about Caesar salad with Parmigiano-Reggiano, and I was explaining to them that we were not serving it because it's not an authentic Italian recipe. Arugula was becoming more available, so I created this salad using arugula and Parmigiano-Reggiano. It is meant to be served as an appetizer, a trend that's becoming more popular in Italy as well as in America. It's been one of our best-selling dishes ever since." Betti emphasized that such a simple recipe requires the best ingredients: fresh arugula, real Parmigiano-Reggiano and top-quality Tuscan extra-virgin olive oil. And at the restaurant, he'll serve you a double portion.

Antica Posta’s Insalata Con Rucola e Parmigiano

2 ounces (about 3 cups) arugula, cut into 1/4-inch wide strips

11/2 ounces shredded Parmigiano-Reggiano

1/4 cup extra-virgin olive oil

1/4 teaspoon salt

1/2 ounce shaved Parmigiano-Reggiano

2 wedges ripe tomato

In a medium bowl, toss arugula, shredded Parmigiano, olive oil and salt. Put on serving plates. Top with shaved Parmigiano and garnish with tomato wedges. Serves: 2

Per serving: 368 calories (percent of calories from fat, 85), 12 grams protein, 2 grams carbohydrates, trace fiber, 35 grams fat (9 grams saturated), 21 milligrams cholesterol, 765 milligrams sodium.