Insalata Di Rucola Recipe
Avocado, emmental cheese, and pesto, tossed in a lemon shallot vinaigrette
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Ingredients
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Salad Ingredients
Lemon Shallot Vinaigrette
Method
Salad Preparation
- 1
Prepare the Arugula
In a large salad bowl, add 4 cups of fresh arugula. Rinse it thoroughly under cold water and let it drain.
- 2
- 3
Add the Cheese
Cut the emmental cheese into small cubes or thin slices and add it to the salad bowl.
- 4
Vinaigrette Preparation
- 5
Mix the Vinaigrette
In a small bowl, whisk together 2 tablespoons of lemon juice and 1 tablespoon of finely chopped shallot until well combined.
- 6
Emulsify the Dressing
While whisking, slowly drizzle in 3 tablespoons of olive oil to emulsify the vinaigrette. Season with 1 teaspoon of salt and black pepper to taste.
Combine and Serve
- 7
Dress the Salad
Pour the lemon shallot vinaigrette over the salad and toss gently to coat all ingredients evenly with the dressing.
- 8
Serve
Serve immediately as a fresh appetizer or side dish. Enjoy!
