Best 2 Italian Arugula Salad Recipes
Indulge in the vibrant flavors of Italy with our exquisite Italian Arugula Salad. This refreshing and flavorful salad combines the peppery bite of arugula, the sweet tang of cherry tomatoes, the nutty crunch of pine nuts, and the salty sharpness of Parmesan cheese, all drizzled with a zesty lemon vinaigrette. The salad is not only a feast for the taste buds but also a visual delight, with its vibrant green arugula leaves, bright red cherry tomatoes, golden pine nuts, and white Parmesan shavings. It's a perfect side dish for grilled meats, fish, or pasta, or a light and satisfying lunch on its own. In this article, we'll take you on a culinary journey through three variations of this classic Italian salad, each with its unique twist. From a simple yet elegant arugula salad to one featuring roasted beets and goat cheese, and another with grilled peaches and prosciutto, we have a recipe for every palate. So, get ready to elevate your salad game and bring the authentic taste of Italy to your table.
Here are our top 2 tried and tested recipes!
EASY ARUGULA SALAD
So easy even I could make it, and I am a beginning cook! It looks very presentable for guests and takes only minutes
Provided by KELLID26
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
- Divide salad onto plates, and top with slices of avocado.
Nutrition Facts : Calories 256.5 calories, Carbohydrate 10 g, Cholesterol 4.4 mg, Fat 23.2 g, Fiber 5.9 g, Protein 6.2 g, SaturatedFat 3.7 g, Sodium 381.3 mg, Sugar 1.2 g
ARUGULA SALAD WITH PARMESAN
Emulsifying a dressing isn't essential for a sublime salad: Instead, think of the oil and acid as seasonings for a vegetable. For this recipe, that's spicy arugula, dressed with olive oil, lemon and shards of Parmesan to create a salad classic in many Italian restaurants and homes. But whether olive oil or lemon should come first, like all seemingly simple questions, is complicated. James Beard, Marcella Hazan, Deborah Madison and Judy Rodgers all concurred: For a brighter-tasting salad, start with olive oil, which better adheres the liquids to the greens and doesn't obscure the lemon. Be sure to use full-flavored greens, then taste the dressed leaves and adjust seasonings until the arugula tastes like its greatest self.
Provided by Ali Slagle
Categories easy, salads and dressings, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
- Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.
Tips:
- Use fresh, high-quality ingredients. This will make all the difference in the flavor of your salad.
- Wash your arugula thoroughly. This will remove any dirt or grit.
- Dry your arugula well. This will prevent the salad from becoming watery.
- Don't overdress the salad. A little bit of dressing goes a long way.
- Serve the salad immediately. This will prevent the arugula from wilting.
Conclusion:
Italian arugula salad is a delicious and healthy salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With its peppery flavor and fresh ingredients, this salad is sure to be a hit.
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