Arugula Salad with Lemon, Balsamic Vinegar, Parmesan, and Pine Nuts

Salad with arugula,strawberries and cheese

Dressing Ingredients:

2 T fresh-squeezed lemon juice

1 T balsamic vinegar

3 T extra-virgin olive oil

1 clove garlic

Sea salt or Himalayan and fresh ground black pepper to taste

 

Ingredients:

Arugula

3 T grated best-quality Parmesan cheese (such as Parmigiano

Reggiano)

1/4 cup toasted pine nuts, slivered almonds or walnuts

Very thinly cut red onion (optional)

Strawberries

Grapes (optional)

 

Instructions:

  1. 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.
  2. Smash garlic with salt to make a paste add to mix. Season the dressing with sea salt and freshly ground black pepper.
  3. Grate the parmesan cheese, using medium or large side of the grater.
  4. Put  nuts into a dry pan and toast over high heat until they are just starting to change color and become fragrant, watching very carefully so they don’t burn.
  5. Put arugula in a large bowl and toss with just enough dressing to coat all the leaves.
  6. Add the coarsely grated Parmesan and toss a few times to combine, then add about 3/4 of the toasted nuts and toss again.
  7. Put salad into individual serving dishes and top each one with a few more toasted nuts and sliced strawberries, halved grapes and a few slices of red onion.

One Comment on “Arugula Salad with Lemon, Balsamic Vinegar, Parmesan, and Pine Nuts

  1. Pingback: AroundWellington.com » October, 2015 – Greens

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