Best 2 Arugula Golden Cherries Marcona Almonds And Parmigiano Reggiano Recipes
Indulge in a symphony of flavors with this refreshing and elegant arugula salad. Featuring an array of vibrant ingredients, this dish tantalizes the taste buds with its contrasting textures and harmonious blend of sweet, savory, and nutty notes. Baby arugula's peppery kick provides a lively base, complemented by the juicy burst of golden cherries. Marcona almonds add a delightful crunch and a touch of smokiness, while shaved Parmigiano-Reggiano cheese brings a salty richness that ties all the elements together. A zesty lemon-honey vinaigrette further elevates the salad, adding a touch of acidity and sweetness that brightens the palate. Whether served as a light lunch or a refreshing side dish, this arugula salad is sure to impress with its vibrant colors and delectable flavors.
In addition to the main arugula salad recipe, the article also includes two additional recipes that utilize the same core ingredients:
1. **Golden Cherry and Marcona Almond Compote:** This simple yet flavorful compote is a versatile condiment that can be paired with various dishes. It features a medley of golden cherries, Marcona almonds, honey, lemon juice, and a touch of cinnamon, resulting in a sweet and tangy spread that complements grilled meats, roasted vegetables, or even pancakes.
2. **Marcona Almond and Parmigiano-Reggiano Biscotti:** These delightful biscotti combine the nutty goodness of Marcona almonds with the savory sharpness of Parmigiano-Reggiano cheese. They make for a satisfying snack or an elegant addition to a cheese plate. The biscotti are twice-baked for a crispy texture and a subtly sweet flavor that pairs perfectly with a cup of coffee or tea.
ARUGULA SALAD WITH PICKLED RED ONIONS AND CHAMPAGNE VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the salad: Combine the white vinegar, sugar, and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat and then add the onions. Return the liquid to a simmer, then take off the heat and let stand 15 minutes; drain.
- Put the arugula in a large salad bowl and add a few of the pickled onions and all of the cherry tomatoes; toss to combine. (Reserve the remaining pickled onions for another use.)
- For the vinaigrette: Combine the olive oil, Champagne vinegar, honey, mustard, 1/2 teaspoon salt and a few grinds of pepper in a mason jar and shake vigorously until emulsified.
- Add just enough vinaigrette to lightly coat the salad and toss well. Season to taste with salt and pepper. The remaining vinaigrette can be kept refrigerated up to 1 week.
ARUGULA SALAD WITH WHITE TRUFFLE OIL, MARCONA ALMONDS AND SHAVED PARMESAN
Steps:
- Whisk together the lemon juice, mustard and some salt and pepper in a large bowl; slowly whisk in the olive oil.
- Add the arugula, almonds and raisins and toss gently to coat. Transfer to a serving platter. Drizzle with the truffle oil, scatter the Parmesan on top and serve.
Tips:
- Use fresh, ripe ingredients for the best flavor.
- If you can't find golden cherries, you can use regular cherries or another type of sweet cherry.
- To toast the Marcona almonds, spread them in a single layer on a baking sheet and bake at 350 degrees Fahrenheit for 5-7 minutes, or until they are fragrant and slightly golden brown.
- If you don't have Parmigiano-Reggiano cheese, you can use another hard cheese such as Parmesan or Pecorino Romano.
- To make the dressing, whisk together the olive oil, lemon juice, honey, and salt and pepper to taste.
- Toss the salad ingredients together with the dressing and serve immediately.
Conclusion:
This arugula salad with golden cherries, Marcona almonds, and Parmigiano-Reggiano is a delicious and refreshing side dish or light meal. It's packed with flavor and nutrients, and it's easy to make. The sweet cherries, crunchy almonds, and salty cheese complement the peppery arugula perfectly. This salad is sure to be a hit at your next gathering.
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