Arugula, Pine Nuts and Parmesan Salad
"Easy and goes with everything!"
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.
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Reviews
-
Great salad. Add chicken or salmon for a meal. Switched arugula for mixed leaf as arugula is a bit bitter and honey mustard for the Dijon for a nice change. -
Delicious, fast, easy, and fabulous! Made just as written (although I was a little heavy-handed with the dijon mustard by accident). Served to guests and they raved and polished it all off! That's a WIN! Thanks. -
Delicious and so simple. Had to make a second batch because we wanted more after we polished off the first one! I have also used roasted sunflower seeds when out of pine nuts and that was tasty too. Thanks for the recipe! -
Wordeful salad! I used grated parmigiano instead of shaved was my only change. I absolutely loved it! Thanks so much for posting! -
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
Tweaks
-
I have used roasted sunflower seeds instead of the pine nuts on occasion and they are good too.
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.
