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Step 1: In a small bowl, mix the olive oil, vinegar,
garlic, dry oregano, salt and pepper with a
whisk.
Step 2: In a large serving bowl, toss the arugula,
cucumber and red onion together. Add the
vinaigrette, a tablespoon at a time, tossing between each. Top with
Parmigiano shavings and avocado slices.
Sprinkle a pinch of salt and pepper
on the avocado slices. Top with
pistachios.
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Ingredients:
- 3½ ounces arugula
- 2 large Persian cucumbers or 1/3 English cucumber, thinly sliced
- ½ cup red onion wedges, sliced thin
- ½ cup Parmigiano-Reggiano shavings
- 1 medium sized avocado, pitted and sliced
- flaky sea salt and pepper, freshly ground
- ¼ cup roasted, salted pistachios
For Vinaigrette:
- 2 tablespoons olive oil
- 2 tablespoons white Modena vinegar
- 2 cloves of garlic, minced
- 1 teaspoon dry oregano
- good pinch of Kosher salt
- pepper, freshly ground
- 1 tablespoon Parmigiano-Reggiano, grated
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