Arugula Salad Recipe

Name: Local Kitchen and Wine Bars ARUGULA SALAD Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 5 cups arugula (rocket), packed; 1 cups fresh Parmesan cheese; 0.5 cups toasted pine nuts or walnuts (optional); 1 tbsp preserved lemon (rind only), finely minced; 1 tbsp fresh lemon juice; 3 tbs extra-virgin olive oil; 0.5 tsp Dijon mustard; 0.5 tsp honey or maple syrup; 0.5 tsp white wine vinegar; 0.5 tsp garlic, minced; 0.25 tsp salt; 0.25 tsp freshly ground black pepper

Inspired by Local Kitchen and Wine Bar

Time20m

Serves4

shaved parmesan | preserved lemon vinaigrette

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Ingredients

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Salad

5 cups arugula (rocket), packed

1 cups fresh Parmesan cheese

1/2 cups toasted pine nuts or walnuts (optional)

Preserved Lemon Vinaigrette

1 tbsp preserved lemon (rind only), finely minced

1 tbsp fresh lemon juice

3 tbs extra-virgin olive oil

1/2 tsp Dijon mustard

1/2 tsp honey or maple syrup

1/2 tsp white wine vinegar

1/2 tsp Garlic, minced

1/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Method

Salad

Prepare arugula

Wash the arugula thoroughly, spin or pat dry so leaves are just dry (excess water will dilute the vinaigrette). Remove any thick stems. Place the arugula in a large salad bowl and loosely toss to aerate.

Toast nuts (optional)

If using pine nuts or walnuts, heat a small dry skillet over medium heat. Add the nuts and toast, stirring frequently, until fragrant and lightly browned, 3–4 minutes. Transfer to a plate to cool.

Shave Parmesan

Using a vegetable peeler or a parmesan shaver, shave the Parmesan into wide ribbons. Reserve about 1 cup of shaved parmesan for the salad; you can also finely grate an extra 2 tablespoons if desired for finishing.

Just before serving, toss the arugula with enough vinaigrette to lightly coat the leaves (start with about 2 tablespoons). Add the toasted nuts if using. Plate or leave in bowl and scatter the shaved Parmesan ribbons over the top. Finish with a light grind of black pepper to taste.

Preserved Lemon Vinaigrette

Combine ingredients

In a small bowl or jar, add the finely minced preserved lemon rind, fresh lemon juice, Dijon mustard, honey (or maple), white wine vinegar, minced garlic, salt, and pepper.

Emulsify

Whisk while slowly drizzling in the olive oil until the dressing is smooth and emulsified. Alternatively, close the jar and shake vigorously for 30–45 seconds. Taste and adjust: add a pinch more salt, a few drops more lemon juice for brightness, or a touch more honey for sweetness if needed.

Rest

Let the vinaigrette rest for 5 minutes at room temperature to allow flavors to meld. If making ahead, refrigerate up to 3 days and bring to room temperature and re-whisk before using.