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A classic Italian-style arugula salad featuring peppery greens, toasted pine nuts, and sharp, salty shavings of Parmesan cheese, all tossed in a bright and simple lemon-Dijon vinaigrette. This elegant side dish is incredibly quick to assemble and adds a fresh, sophisticated touch to any meal.
Toast the pine nuts. Place a small, dry skillet over medium-low heat. Add the pine nuts and toast for 3-5 minutes, shaking the pan frequently, until they are fragrant and light golden brown. Immediately transfer them to a small plate to cool completely. This prevents them from burning from the residual heat of the pan.
Prepare the lemon vinaigrette. In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, fresh lemon juice, Dijon mustard, and minced garlic. Add the salt and freshly ground black pepper.
Emulsify the dressing. Whisk the ingredients in the bowl vigorously, or seal the jar and shake it well, until the dressing is creamy and fully combined (emulsified). Taste and adjust seasoning if necessary.
Assemble the salad. In a large salad bowl, add the thoroughly dried arugula. Drizzle about two-thirds of the vinaigrette over the greens. Gently toss with your hands or tongs until the leaves are lightly coated.
Add toppings and serve. Add the shaved Parmesan and the cooled, toasted pine nuts to the bowl. Give it one final, gentle toss. Serve immediately, with the remaining dressing on the side for those who prefer more.
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A classic Italian-style arugula salad featuring peppery greens, toasted pine nuts, and sharp, salty shavings of Parmesan cheese, all tossed in a bright and simple lemon-Dijon vinaigrette. This elegant side dish is incredibly quick to assemble and adds a fresh, sophisticated touch to any meal.
This italian recipe takes 15 minutes to prepare and yields 4 servings. At 181.71 calories per serving with 3.92g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
For a touch of sweetness, add thinly sliced pear, apple, or fresh figs. Halved cherry tomatoes or sun-dried tomatoes also work well.
Instead of pine nuts, try toasted walnuts, pecans, or slivered almonds for a different flavor and crunch.
Make it a main course by adding grilled chicken, shrimp, chickpeas, or a scoop of quinoa.
Incorporate slices of fresh avocado or crumbles of goat cheese for a creamy texture that contrasts with the peppery arugula.
For a sweeter dressing, whisk in a teaspoon of honey or maple syrup. For a different flavor profile, use balsamic glaze instead of lemon juice.
Arugula is a cruciferous vegetable packed with antioxidants like vitamin C and beta-carotene, which help protect cells from damage caused by free radicals.
The monounsaturated fats in extra virgin olive oil and pine nuts are known to support cardiovascular health by helping to lower bad cholesterol levels.
Arugula is an excellent source of Vitamin K, a crucial nutrient for bone metabolism and proper calcium absorption, which helps in maintaining strong and healthy bones.
As a leafy green, arugula provides dietary fiber, which is essential for a healthy digestive system, promoting regular bowel movements and gut health.
Yes, this arugula salad is very healthy. Arugula is a nutrient-dense leafy green packed with vitamins A, C, and K. The salad uses a simple vinaigrette made with heart-healthy olive oil, and provides healthy fats from pine nuts and protein from Parmesan cheese.
A single serving of this arugula salad contains approximately 150-170 calories, making it a light and healthy side dish. The exact number can vary based on the precise amounts of olive oil, nuts, and cheese used.
You can prepare the components ahead of time, but you should only assemble and dress the salad right before serving. The vinaigrette can be made and stored in the fridge for up to 5 days, and the pine nuts can be toasted and stored at room temperature for a day or two.
Arugula's natural peppery flavor can sometimes be bitter. To balance it, you can add a touch of sweetness to the vinaigrette with a little honey or maple syrup. Adding sweet elements like sliced pear or figs to the salad also helps.
If you don't have pine nuts or have a nut allergy, you can substitute them with toasted walnuts, pecans, or slivered almonds. For a nut-free option, try toasted sunflower seeds or pumpkin seeds (pepitas).