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Arugula salad with shards of parmesan, chopped walnuts and balsamic vinegar

Master Chef Paul MattisonMaster Chef Paul Mattison hails from upper New York State. After listening to all his 'nonna' (who came from Puglia in southern Italy) told him about Italian cuisine he went to the prestigious Culinary Institute of America to train as a chef.

Following success as chef in a noted Aspen restaurant Paul moved to Sarasota on the Gulf Coast of Florida. Here in ten short years he took 'The Summerhouse Restaurant' from near dereliction to being, not only one of Sarasota and Florida's top spots but to also being named by the Wine Spectator as being in the world’s top two hundred restaurants.

More recently he has opened his latest downtown Sarasota meeting place Mattison's City Grille and more recently Mattison's Steak House & Wine Bar on Longboat Key. With experience gained from his TV cookery classes and lessons at his home and around Florida his relaxed style and charm is becoming legend. Since 1998 Paul has been a regular traveller to Italy bringing a party of enthusiasts on a cooking vacation to experience the real Italy.

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1 crisp lettuce
1/2 lb pack of arugula
3 oz chopped walnuts
3 oz parmesan cheese.
6 desert spoons of balsamic vinegar


  • Wash, clean and dry the lettuce and arugula.
  • Cut them into thin strips this will help them to wrap the nuts and cheese.
  • Place the salad into individual bowls then shave thin shards of the parmesan onto the top.
  • Sprinkle with the chopped nuts and splash on the balsamic vinegar.

Serves 6

Master Chef Paul Mattison

© Chef Paul Mattison Recipe