Arugula Salad with Pine Nuts and Parmesan
Ingredients
- 150 gEruca sativa (washed and dried)
- 30 gPine nut (whole)
- 40 gParmesan cheese (shaved into thin flakes)
- 3 tbspExtra virgin olive oil
- 1 tbspBalsamic vinegar
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
This salad does not keep once dressed. Consume immediately after plating.
