Arugula Salad with Pine Nuts and Parmesan

Firm arugula leaves with their characteristic peppery bite, lightly coated in a sharp vinaigrette. Toasted pine nuts and rich parmesan shavings balance the salad's bitterness.

• Prep time: 10 min
• Cook time: 2 min
• Difficulty: Easy
• Calories: 210
• Protein: 5 g
• Carbs: 4 g
• Fat: 20 g

Ingredients

• 150 g Eruca sativa ( washed and dried )
• 30 g Pine nut ( whole )
• 40 g Parmesan cheese ( shaved into thin flakes )
• 3 tbsp Extra virgin olive oil
• 1 tbsp Balsamic vinegar
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Toast the pine nuts

   Toss the pine nuts into a dry pan over medium heat. Stir constantly until they turn golden and smell nutty. Remove immediately to stop the cooking.

2. Prepare the vinaigrette

   In a bowl, dissolve the sea salt in balsamic vinegar. Add black pepper, then slowly pour in the olive oil while whisking to lightly emulsify the dressing.

3. Season and plate

   Place the arugula in a large bowl. Pour the vinaigrette over and toss gently by hand to avoid bruising the leaves. They should be glossy but not drenched. Sprinkle the pine nuts and parmesan shavings just before serving.

Chef's tips

• Do not dress the salad in advance: the salt and acidity of the vinegar will wilt the arugula and make it lose its crunch within minutes.
• Use a vegetable peeler to create beautiful, even parmesan shavings.

Storage

This salad does not keep once dressed. Consume immediately after plating.