From the menu of ... Antica Posta

A. Marco Betti, owner of Antica Posta, says 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 emphasizes 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

Hands on: 5 minutes

Total time: 5 minutes

Serves: 2

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

1 1/2 ounces shredded Parmigiano-Reggiano

1/4 cup extra virgin olive oil

1/4 teaspoon salt

1/2 ounce shaved Parmigiano-Reggiano

2 slices 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 slices.

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.

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