Imagine a dish that captures the essence of Italian cuisine in just 10 minutes - crisp, peppery arugula dancing with luxurious Parmigiano-Reggiano, drizzled with a perfect balsamic vinaigrette. This "Insalata di Arugola e Parmigiano" isn't just a salad; it's a culinary escape to the sun-drenched landscapes of Italy, where simplicity meets extraordinary flavor. Whether you're a busy professional, a health-conscious foodie, or someone who craves authentic Mediterranean tastes, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 cups arugula
- 1 cup shaved Parmigiano-Reggiano
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Carefully wash the arugula leaves under cold running water, gently patting them dry with clean paper towels to remove excess moisture.
- Place the arugula in a large salad bowl, ensuring the leaves are loosely arranged to allow for even dressing distribution.
- Using a vegetable peeler, shave the Parmigiano-Reggiano cheese into thin, delicate curls directly over the arugula.
- In a small mixing bowl, whisk together the olive oil and balsamic vinegar until they form a smooth, well-combined vinaigrette.
- Drizzle the vinaigrette evenly over the arugula and Parmigiano, taking care to coat the leaves lightly without saturating them.
- Sprinkle a pinch of sea salt and freshly ground black pepper over the salad to enhance the flavors.
- Using salad tongs, gently toss the ingredients to ensure the arugula is evenly coated with dressing and cheese.
- Serve immediately at room temperature to preserve the crisp texture of the arugula and the delicate flavor of the Parmigiano.
Tips
- Choose Fresh Ingredients: Select crisp, bright green arugula and high-quality Parmigiano-Reggiano for the most authentic flavor.
- Cheese Technique: Use a vegetable peeler to create delicate cheese curls, which distribute more evenly and look professionally prepared.
- Dressing Balance: Whisk olive oil and balsamic vinegar thoroughly to create a smooth emulsion that coats leaves lightly.
- Serve Immediately: This salad is best enjoyed right after preparation to maintain the arugula's crispness and prevent wilting.
- Temperature Matters: Serve at room temperature to enhance the ingredients' natural flavors and aromas.
- Optional Enhancements: Consider adding toasted pine nuts or a few cherry tomatoes for extra texture and complexity.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 2g
Protein: 8g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 10mg
