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Arugula Salad, Lemon Vinaigrette,
Shaved Parmesan & Pears

Serves 250

Ingredients

• 8# Baby Arugula   
• 8# Field Greens, no Arugula
• 80 Lemons, Grate 60 for Gremolata, juice all for vinaigrette
• 32 Pears, cut in 1/8” slices one hour before service
• 10# Grana Padano, shaved w/peeler
• 25 Garlic cloves, peeled and rough chopped
• 25 Shallots, peeled and rough chopped
• 3/4 Cup Dijon Mustard
• 3 Gal. Extra Virgin Olive Oil
• Salt and Pepper to taste.

Method

• Wash and dry greens if needed.
• Wash lemons and grate yellow zest only, not white pith.
• Juice all lemons and strain.
• Shave cheese with a peeler to get long strips. Handle gently to avoid crumbling.
• Place garlic, shallots, mustard and lemon juice in a blender. Puree. With blender running, slowly add oil to form emulsion. Do this in equal batches if the blender is small. Do in one batch if using a burre mixer.
• Season.

Plating

• Put plates in chiller the night before.
• Just before service place 3 pear slices at 2 o’clock on plate.
• Toss 1 ounce dry greens with vinaigrette to lightly cover leaves. Mound in the center of the plate.
• Sprinkle with about ½ ounce of parmesan.

Enjoy!

Jamie Samford
Corporate Chef
Winn Meat Company