Insalata Di Rucola E Pera Recipe

Name: Insalata Di Rucola E Pera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole bartlett pears, sliced and marinated in lemon and sugar; 3 bunches of arugula, cleaned and dry; 2 ounces shaved Parmesan; 1 quart extra-virgin olive oil; 1 1/2 cups lemon juice; 1 cup sugar; 4 tablespoons water; 2 tablespoons butter; 1 cup toasted walnuts; 2 ounces honey

Servings: persons

1
Citronette dressing, recipe follows
2
Caramelized walnuts, recipe follows
3
Layer bottom of plate with marinated pears.
4
Lightly coat arugula leaves with citronette dressing in a mixing bowl and lay on top of pears.
5
Sprinkle the caramelized walnuts around the plate and top with shaved Parmesan.
6
Add extra-virgin olive oil to the lemon juice in a steady stream, slowly, while whisking, until the citronette is emulsified.
7
In a saute pan over low flame add sugar and water, mix it well and allow to cook until sugar melts and gets golden brown in color.
8
Mix in the butter and let thicken.. Add walnuts, mix until caramelized.
9
Toss well.
10
Make sure there is an even amount of coating, then drizzle the honey evenly over walnuts.
11
Place on sheet pan and let cool.

980

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 whole bartlett pears, sliced and marinated in lemon and sugar, 3 bunches of arugula, cleaned and dry, 2 ounces shaved Parmesan, 1 quart extra-virgin olive oil, and more.

Yes, Insalata Di Rucola E Pera falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Insalata Di Rucola E Pera

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions