Ingredients
Salad Ingredients
- 5oz / 140g baby arugula (rocket)
- ¼ cup shaved parmesan cheese
- ¼ cup walnuts
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice (approx ½ lemon)
- Salt and black pepper to taste
Instructions
- Toast Walnuts: Add the walnuts to a skillet and toast them over medium heat for a few minutes, tossing frequently to prevent burning. Once toasted, set them aside to cool.
- Prepare Arugula: While the walnuts are toasting, wash the arugula leaves thoroughly and dry them well using a salad spinner to ensure no excess moisture.
- Make Dressing: Combine the extra virgin olive oil, lemon juice, salt, and black pepper in a small bowl or jar. Whisk or shake well to fully blend the ingredients into a smooth dressing.
- Chop Walnuts and Shave Cheese: Once cooled, finely chop the toasted walnuts and shave the parmesan cheese using a cheese grater or vegetable peeler to create delicate strips.
- Toss Salad: Place the arugula in a salad bowl and pour the dressing over it. Gently toss the greens using your hands to coat the leaves evenly without bruising them.
- Serve: Sprinkle the chopped walnuts and shaved parmesan on top of the dressed arugula. Serve immediately to enjoy the fresh and vibrant flavors.
Notes
- Toasting the walnuts enhances their flavor and adds a delightful crunch to the salad.
- Be gentle when tossing the arugula to keep the leaves fresh and crisp.
- You can substitute lemon juice with balsamic vinegar for a different dressing flavor.
- For added texture, consider adding cherry tomatoes or slices of avocado.
- This salad is best served fresh but can be prepared up to 30 minutes in advance.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
