Arugula Salad with Hazelnuts, Craisins, and Castelvetrano Olives
Oct 01, 2014 in salads, castelvetrano olives, salad with castelvetrano olives, gameday. Read the original on: Cheftini
I recently bought a jar of Castelvetrano Olives from Costco. These Italian olives are from Sicily and grown in a small town near – yep you guessed it – Castelvetrano. I had never had these olives before, but I was drawn to their intensely green color and had to give them a try. Not knowing what to expect from these little beauties, I was surprised to find that they were a little sweet along with the salty. I’m certainly glad I gave them a try – they are remarkably good.
I recently added a few Castelvetrano Olives olives to a simple Arugula Salad made with crushed toasted hazelnuts, crasisins, a little parmigiano reggiano, and some evoo with a touch of fresh lemon juice – it was so good!
In addition to making a great addition to this arugula salad, Castelvetrano Olives make a great addition to any antipasto platter. They pair very nicely with parmesan cheese, fresh mozzarella, nuts, salami, and fruits. We enjoyed them on #gameday this past weekend.
Try this arugula salad with Castelvetrano Olives at your next family gathering. Happy Cooking (or eating in this case :)
RECIPE: Arugula Salad with Hazelnuts, craisins, and Castelvetrano Olives
Ingredients
- 5 oz package of baby Arugula
- 1/4 cup of craisins
- 1/4 cup of toasted hazelnuts - to be crushed
- 1/4 cup of castelvetrano olives (or other green olive)
- 2-3 tablespoons of extra virgin olive oil
- Juice from 1 lemon
- 2 tablespoons of grated parmesan cheese
- Ground Black Pepper to Taste
Instructions
- Wash and dry arugula. Crush toasted hazelnuts in a self sealing bag and set aside.
- Place arugula in a salad bowl and add the olives, craisins, and toasted hazlenuts. Season with ground black pepper, grated parmesan and then drizzle over the olive oil and lemon juice right before serving.
Cheftini http://cheftini.com/
Read the original on: Cheftini
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