START TO FINISH: 25 minutes MAKES 4 servings
2 to 3 tablespoons olive oil
1 teaspoon lemon juice
1 teaspoon red wine vinegar
1⁄4 teaspoon salt
1⁄8 teaspoon cracked black pepper
2 cups baby arugula leaves
1 14×12-inch Italian flatbread (focaccia) or one 12-inch thin Italian bread shell
2 teaspoons olive oil
1⁄4 cup olive pesto or tapenade
6 pimiento-stuffed green olives, sliced
1⁄4 cup shaved Parmesan cheese (1 ounce)*
1 For dressing, in a screw-top jar combine 2 to 3 tablespoons oil, lemon juice, vinegar, salt, and pepper. Cover and shake well. Place arugula in a medium bowl. Shake dressing again; drizzle over arugula, tossing gently to coat.
2 Brush flatbread with 2 teaspoons oil. For a charcoal grill, grill flatbread on the rack of an uncovered grill directly over medium coals for 1 to 2 minutes or just until golden brown, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place flatbread on grill rack over heat. Cover and grill as above.)
3 Spread flatbread with pesto. Top with dressed arugula, olives, and cheese.
PER SERVING: 504 cal., 27 g total fat (4 g sat. fat), 14 mg chol., 1,369 mg sodium, 51 g carb., 1 g fiber, 16 g pro.
To shave the cheese, use a vegetable peeler or a grater with large holes.