Arugula, Pine Nut And Parmesan Salad Recipe – a delicious recipe with nuts, Arugula, cheese, Red wine vinegar, Extra virgin. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
2.
2
Spread the nuts loosely on a baking sheet.
3
Toast till lightly browned, about 10 min.
4
Check every few min to avoid burning the nuts.
5
Remove from the oven and turn out onto a large plate to cold.
6
3.
7
In a large shallow salad bowl, combine the arugula and toasted pine nuts.
8
Using a vegetable peeler, shave the Parmesan cheese into long thick strips directly into the bowl.
9
Season the salad with fine sea salt and toss gently toblend.
10
4.
11
Drizzle 1 Tbsp.
12
vinegar over the salad and season with pepper, and toss to blend.
13
Add in just sufficient oil to very lightly coat the arugula, and tossto blend.
14
Serve immediately, arranging on large serving plates.
326
kcal
Calories
33
g
Fat
4
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/2 c. Pine nuts, 3 ounce Arugula -- stemmed and Washed, 2 ounce Parmigiano-reggiano cheese, 1 Tbsp. Red wine vinegar Freshly grnd black pepper, and more.
Yes, Arugula, Pine Nut And Parmesan Salad Recipe falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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