Insalata Di Rucola Recipe

Salad

1. 1

   Prepare greens

   Place the washed and thoroughly dried arugula in a large mixing bowl. Use a salad spinner or pat dry with kitchen towels so the dressing will cling to the leaves.

2. 2

   Prepare tomatoes

   Halve the cherry tomatoes and add them to the bowl with the arugula. If tomatoes are large, quarter them.

3. 3

   Make dressing

   In a small bowl or jar combine the fresh lemon juice, lemon zest (if using), extra-virgin olive oil, and honey (if using). Whisk or shake vigorously until emulsified. Season with sea salt and freshly ground black pepper, tasting and adjusting to get a bright, balanced flavor (more lemon for acidity, more honey for sweetness, more oil for richness).

4. 4

   Dress the salad

   Drizzle about two-thirds of the dressing over the arugula and tomatoes. Gently toss with clean hands or salad tongs to coat leaves evenly. Add more dressing as needed, but avoid overdressing—arugula should remain lightly coated.

5. 5

   Add cheese and finish

   Scatter the Parmigiano-Reggiano shavings over the dressed salad. Finish with a final grind of black pepper and a light sprinkle of sea salt if desired. Serve immediately so the arugula stays crisp.