Gourmet Arugula Salad with Parmigiano-Reggiano
Indulge in the exquisite flavors of our Gourmet Arugula Salad with Parmigiano-Reggiano. This vibrant dish showcases the peppery notes of fresh arugula, harmoniously balanced with the rich, tangy profile of high-quality balsamic vinegar. Each bite is enhanced by the delicate shavings of Parmigiano-Reggiano cheese, offering a perfect touch of creaminess. This salad is not only a fantastic appetizer or side dish but also a refreshing main course on a warm day. Elevate your dining experience with this simple yet sophisticated European salad, perfect for sharing with friends and family.
N/A
Servings
N/A
Calories
4
Ingredients
Ingredients
Arugula leaves
4 cups (Fresh, washed, and dried)
Extra virgin olive oil
1 tablespoon (Finest quality)
Balsamic vinegar (aged)
1 tablespoon (Old, high-quality)
Parmigiano-Reggiano cheese
1/4 cup (Shaved)
Instructions
1
Start by washing and drying the arugula leaves thoroughly. This ensures they remain crisp and free from excess moisture.
2
In a small bowl, combine 1 tablespoon of the finest extra virgin olive oil with 1 tablespoon of aged balsamic vinegar. Stir gently to mix the ingredients.
3
Taste the dressing and adjust the quantities of olive oil and balsamic vinegar according to your preference. You can also add a pinch of salt or pepper if desired.
4
In a large salad bowl, place the fresh arugula leaves. Drizzle the dressing over the leaves, using just enough to lightly coat them.
5
Use your hands to gently toss the arugula, ensuring that each leaf is evenly moistened. Be careful not to bruise the leaves.
6
Using a vegetable peeler, shave thin slices of Parmigiano-Reggiano cheese over the top of the dressed arugula.
7
Serve immediately and enjoy a delightful taste of heaven!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Gourmet Arugula Salad with Parmigiano-Reggiano?
It is a vibrant, European-style salad made with fresh arugula, high-quality balsamic vinegar, extra virgin olive oil, and shavings of rich Parmigiano-Reggiano chee se.
How many ingredients are in this recipe?
The recipe requires only 4 main ingredients: arugula leaves, extra virgin olive oil, aged balsamic vinegar, and Parmigiano-Reggiano chee se.
What is the best way to prepare the arugula?
Wash and dry the arugula leaves thoroughly to ensure they remain crisp and the dressing adheres well without exces s moisture.
What kind of olive oil shoul d I use?
The recipe recommen d s using the fines t quality extra virgin olive oil for the best flavor.
What type of balsamic vinegar works bes t?
An ol d, high-quality aged balsamic vinegar is recommen d e d for it s rich an d tangy profile.
How do I make the dressing?
Combine 1 table s poo n of olive oil an d 1 table s poo n of age d balsamic vinegar in a smal l bow l an d stir gentl y.
Can I ad j us t the oil an d vinegar ratio?
Ye s, yo u can tas t e the dres sing an d ad j us t the quantitie s bas e d on you r per sonal pref e r enc e.
Shoul d I ad d sal t an d pep per?
Yo u can option al l y ad d a pinc h of sal t or pep per if desir e d af t e r tas t in g the dres sing.
How do I ap pl y the dres sing?
Dr iz zl e the dres sing lig h t l y ov e r the arug ul a leav e s in a lar g e sal a d bow l.
What is the be s t way to to s s the sal a d?
Us e you r han d s to gentl y to s s the arug ul a to en s ur e ev e n coat in g wit hou t br ui s in g the leav e s.
How shoul d I shav e the che e s e?
Us e a ve g e tabl e pe e l e r to shav e thi n sl ic e s of Parm ig i an o-Re g gi an o dir e c t l y ov e r the arug ul a.
Shoul d thi s sal a d be se r v e d im me d iat e l y?
Ye s, it is be s t to se r v e it im me d iat e l y af t e r dr e s s in g to mai n tai n fr e s h n e s s.
I s arug ul a kn ow n by an y ot h e r nam e s?
Arug ul a is al s o com m on l y kn ow n as roc k e t.
I s thi s re ci p e su it abl e for ap p e t iz e r s?
Ye s, it mak e s a sop h is t ic at e d an d re f r e s h in g ap p e t iz e r or si d e di s h.
Can thi s be a mai n cou r s e?
It can be se r v e d as a re f r e s h in g mai n cou r s e, es p e c ial l y on a war m day.
What is the fl a v o r pr of il e of thi s sal a d?
The sal a d fe at ur e s pe p p e r y not e s fr om arug ul a bal a n c e d by tan g y bal s am ic an d cr e am y che e s e.
I s thi s re ci p e ve g e tar ian?
Thi s re ci p e is ve g e tar ian-f r ie n d l y as it us e s arug ul a an d che e s e.
What cu is in e i s thi s sal a d a s s oc iat e d wit h?
It is con s id e r e d a cl a s s ic Eu r op e an sty l e cu is in e.
I s thi s a d if f ic ul t re ci p e to mak e?
No, it is lis t e d un d e r eas y re ci p e s an d is ve r y sim pl e to pr e p ar e.
How mu c h che e s e is ne e d e d?
The re ci p e us e s ap p r ox im at e l y 1/4 cu p of sha v e d Parm ig i an o-Re g gi an o.
How mu c h arug ul a is us e d?
Yo u wil l ne e d 4 cu p s of fr e s h arug ul a leav e s.
Can I us e re g ul ar Par m e s an in s t e a d?
Wh il e yo u can, us in g au t h e n t ic Parm ig i an o-Re g gi an o pr ov id e s the be s t cr e am y te x t ur e.
Wh y shoul d I dr y the arug ul a tho r ou g h l y?
Dr y in g en s ur e s the sal a d do e s n't be c om e wat e r y an d ke e p s the leav e s cr is p.
Wh at shoul d I us e to sha v e the che e s e?
A ve g e tabl e pe e l e r is the id e al to o l to cr e at e pe r f e c t thi n sha v in g s.
Wh at ar e so m e su g g e s t e d tag s for thi s re ci p e?
Tag s in cl ud e sal a d, arug ul a, roc k e t, par m ig ian o-r e g g ian o, an d bal s am ic vin a ig r e t t e.
I s thi s a re f r e s h in g di s h?
Ye s, thi s sal a d is hig h l y re f r e s h in g, mak in g it pe r f e c t for war m day s.
Can I sha r e thi s wit h fr ie n d s?
Ab s ol ut e l y, it is a sop h is t ic at e d di s h pe r f e c t for sha r in g at din n e r par t ie s.
Wh at do e s 'ag e d' bal s am ic ad d?
Ag e d bal s am ic vin e g ar pr ov id e s a de e p e r, mo r e com p l e x sw e e t n e s s an d tan g.
Can I us e my han d s to mi x?
Ye s, us in g you r han d s al l ow s for the mo s t ge ntl e to s s in g to av oi d br ui s in g leav e s.
Wh e r e can I fin d thi s re ci p e id e a?
Thi s is a sop h is t ic at e d Gou r me t Arug ul a Sal a d wit h Parm ig i an o-Re g gi an o re ci p e.