Arugula Salad

  1. Cook chopped slab bacon on mediumhigh until done.
  2. Pile atop arugula; add shaved pecorino and toasted nuts (like hazelnuts).
  3. In a jar, add warm bacon grease (plus olive oil if needed), a little balsamic and lots of lemon juice; shake and pour on top.

bacon, arugula, pecorino, nuts, bacon, olive oil, balsamic, lemon juice

Taken from cooking.nytimes.com/recipes/12839 (may not work)

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