Arugula, Pine Nuts and Parmesan Salad
photo by katia
- Ready In:
- 10mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 6 cups leafy arugula
- 1⁄4 cup toasted pine nuts
- 1⁄4 cup raisins
- 1⁄2 cup shaved parmigiano-reggiano cheese
-
Dijon mustard vinaigrette (makes 1/3 cup)
- 1⁄2 shallot, roughly chopped
- 1 tablespoon Dijon mustard
- 2 teaspoons cider vinegar
- 1⁄4 cup olive oil
- 1 teaspoon sugar
- 1⁄2 lemon, juice of
- kosher salt & freshly ground black pepper
directions
- Make the vinaigrette first. Combine the ingredients in a blender. Blend until emulsified and frothy.
- Toss salad ingredients together and dress with Dijon mustard vinaigrette. Serve immediately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
My first recipe for PAC Fall 2007 couldn't have been any better! I followed the recipe to a "t" and LOVED every forkful. The bite of the shallot, sweet tartness of the lemon/sugar combine perfectly with the peppery arugula. Even the kids (teens) ate it without question (first time eating arugula). This is my new favorite salad recipe (and I already made another batch of dressing for tomorrow!). Thanks Chef, for posting! Roxygirl
RECIPE SUBMITTED BY
I am a homeschooling mother of 8. We have chickens, goats and emus, as well as a year round veggie garden.
My children help me cook most of the time, so I tend to look for recipes that are kid friendly and don't take a ton of time to prep.
We are a mostly Feingold/Organic family and my main focus is good for you foods, but easy to make with a flair or twist.
I experiment a lot with known recipes and I have come up with some amazing ones over the years and love to share with others.
My ultimate cake right now is the german chocolate carob cake. My goal in life was to find the perfect sticky toffee pudding recipe. I have now found it in Carol's Sticky Toffee Pudding. This is the most amazing dessert (next to my carob cake) I've ever tasted.