It really is a miracle when arugula actually makes it to the salad bowl. I love the spicy bite you get when you just grab a handful and enjoy while you are making your salad. For some reason it takes even better this way than when it is actually in the salad!
Arugula Salad with Lemon, Balsamic Vinegar, Parmesan, and Pine Nuts
2 T fresh-squeezed lemon juice
1 tsp. balsamic vinegar
3 – 4 T extra-virgin olive oil
1 clove garlic
Sea salt or Himalayan and fresh ground black pepper to taste
5 oz. organic Arugula
1/4 cup coarsely grated best-quality Parmesan cheese (such as Parmigiano Reggiano)
1/4 cup toasted pine nuts (or slivered almonds)
Mix together the lemon juice and balsamic vinegar; then whisk in 3 T of extra-virgin olive oil, one tablespoon at a time, to taste. Smash garlic with salt to make a paste add to mix. Season the dressing with sea salt and freshly ground black pepper.
Grate the parmesan cheese, using medium or large side of the grater. Put pine nuts (or almonds) into a dry pan and toast over high heat until they are just starting to color and become fragrant, watching very carefully so they don’t burn.
Put arugula in a large bowl and toss with just enough dressing to coat all the leaves. Add the coarsely grated Parmesan and toss a few times to combine, then add about 3/4 of the toasted pine nuts (or almonds) and toss again. Put salad into individual serving dishes and top each one with a few more toasted nuts and sliced strawberries.
Original recipe by Sherri Mraz, The Cookin’ Yogi