Italian Parsley And Arugula Salad
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 12 ingredients
- 1/4 cup thinly sliced red onions -- soaked in ice
- -- vegetable peeler
- -- water for 15 min
- 1 cup loosely packed italian parsley leaves -- washed and spun dry
- -- utes and drained parmesan cheese -- shaved with a
- 1 tablespoon extra virgin olive oil
- 1 dash salt
- freshly ground black pepper
- 1 cup loosely packed arugula -- washed and spun dry
- 4 firm white cultivated mushrooms -- sliced thin
- -- into thin curls
- 1 1/2 teaspoons fresh lemon juice
Possible health benefits
General information, not medical advice.
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Lemon juice
High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- In a large bowl toss the parsley, arugula and mushrooms with the salt. Add the oil and toss well. Add the lemon juice and toss well. Season to taste with the black pepper. Divide the salad among plates and to each portion with some of the onions and Parm esan curls.
- Yield: 4 servings
Plating
Cookware for this recipe
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Mixing bowl
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Chef's knife
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Cutting board
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Vegetable peeler