Arugula Salad With Coppa And Pecorino
Prep Time:
Cook Time:
Servings:
Ingredients
  • 3-4 ounce baby arugula
  • 1 tablespoon olive oil
  • salt, to taste
  • pepper, to taste
  • 1/2 lemon, juiced
  • 8 pieces of coppa
  • 1/2 cup shaved pecorino
Directions
  1. Step 1: Rinse 3-4 ounces arugula and dry thoroughly. Place in a large bowl and toss with 1 tablespoon olive oil and salt and pepper to taste. Add juice of 1/2 lemon and toss again.
  2. Step 2: To serve, arrange 8 pieces coppa on a plate in one thin layer. Add the dressed greens and top with 1/2 cup shaved Pecorino.