From: Executive Chef Tom Fleming, 214 Central, Dallas. Yield: 12 servings. ½ cup ice cubes 4 oz. arugula ¾ cup grated Parmesan cheese 2 Tbsp. toasted almonds 1 Tbsp. lemon juice ½ cup olive oil to taste, salt and pepper 2 lb. russet potatoes (2 large potatoes) as needed, canola oil 8 oz. Prosciutto di Parma ham, julienned ½ cup unsalted butter 18 large eggs, beaten to taste, salt and pepper In blender or food processor, place ice cubes, arugula, Parmesan cheese, lemon juice ...

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