Rucola E Parmigiano Recipe

Prepare arugula

Rinse the arugula thoroughly in cold water, shake off excess, and spin dry in a salad spinner or pat dry with clean kitchen towels. Transfer to a large mixing bowl and tear any large leaves into bite-sized pieces.

Prepare cherry tomatoes

Wash the cherry tomatoes and pat dry. Halve each cherry tomato lengthwise (or leave whole if small). Set aside in a small bowl.

Shave the Parmesan

Using a vegetable peeler or a microplane with a shaving side, shave thin slivers of Parmigiano-Reggiano directly from the block. Reserve about 40–50 g of shavings for the salad and keep any remaining cheese for serving or grating.

In a small bowl or jar combine the lemon juice, white wine vinegar, Dijon mustard, and honey (if using). Whisk or shake to emulsify, then slowly drizzle in the 3 tablespoons of extra-virgin olive oil while whisking until the dressing is smooth and slightly thickened. Season with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity or seasoning as needed.

Add the halved cherry tomatoes to the bowl with the arugula. Pour the dressing over the salad — start with about three-quarters of the dressing and toss gently with salad tongs or by hand until the leaves are lightly coated. Add more dressing if desired, but avoid overdressing.

Transfer the dressed arugula and tomatoes to a serving platter or individual plates. Scatter the Parmesan shavings evenly over the top.

Finish with a light drizzle of 1 teaspoon extra-virgin olive oil over the salad and a final crack of black pepper. Serve immediately.