Arugula Salad Recipe
Arugula, a leafy green native to the Mediterranean, has been used in cooking for centuries. Ancient Romans believed it to have aphrodisiac properties, which might explain its popularity in Italian cuisine. The peppery flavor of arugula has made it a favorite ingredient in salads, pastas, and pizzas. Over time, its versatility caught on globally, and today, arugula salad recipes are found in kitchens worldwide.
Equipment
- Salad bowl
- Small whisk or fork
- Citrus juicer (optional)
- Measuring spoons
- Salad tongs
Ingredients
- Arugula: 4 cups (washed and dried)
- Cherry tomatoes: 1 cup, halved
- Parmesan cheese: ¼ cup, shaved
- Toasted pine nuts: 2 tablespoons
- Lemon juice: 2 tablespoons (freshly squeezed)
- Extra-virgin olive oil: 3 tablespoons
- Salt and black pepper: To taste
Instructions
- Prep the IngredientsWash the arugula thoroughly and dry it using a salad spinner or a clean kitchen towel.
- Halve the cherry tomatoes and shave the Parmesan cheese into thin slices using a vegetable peeler.
- Toast the Pine NutsHeat a small pan over medium heat.
- Add the pine nuts and toast them for 2–3 minutes, stirring occasionally until golden brown. Be careful not to burn them!
- Make the DressingIn a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Taste and adjust the seasoning as needed.
- Assemble the SaladPlace the arugula in a large salad bowl.
- Add the cherry tomatoes, toasted pine nuts, and Parmesan cheese on top.
- Drizzle the dressing over the salad.
- Toss and ServeUse salad tongs to gently toss the ingredients until everything is evenly coated with the dressing.
- Serve immediately and enjoy the fresh, peppery flavors!