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  • Serves: 2 servings

Fiaschetteria Beltramme's Arugula Salad

  • Recipe Submitted by on

Category: Appetizers, Salads, Vegetarian

 Ingredients List

  • 2 Handfuls very fresh arugula
  • Salt; to taste
  • Extra-virgin olive oil
  • 2 Thick lemon wedges


The simple and exquisite salad is from one of cookbook author Viana La
Place's favorite Roman restaurants, Fiaschetteria Beltramme.

1. Cut off the thick stems at the base of the arugula leaves. Gently wash
and dry the leaves. Place them in a big bowl and sprinkle with salt to
taste. Drizzle with olive oil to lightly coat the arugula. Toss gently.

2. Divide the arugula between two simple white bowls. Place a chunk of
lemon in each. Each person squeezes lemon over the salad according to

PER SERVING: 29 calories, 2 grams protein, 8 grams carbohydrate, 0.4 grams
fat, 7 percent calories as fat, 2.4 grams fiber, no cholesterol, 11
milligrams sodium.

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