Misticanza Recipe

Prepare greens

Place 5 cups trimmed arugula in a large salad bowl. If arugula is wet after washing, dry thoroughly in a salad spinner or pat with clean towels to prevent diluting the dressing.

Prepare tomatoes

Wash and halve 1 cup cherry tomatoes. Add them to the bowl with the arugula.

Add cheese and herbs

Shave 1 cup Parmigiano Reggiano using a vegetable peeler or a sharp knife and add to the bowl. If using, tear 1/4 cup fresh basil leaves and scatter over the salad.

In a small bowl or jar, combine 2 tablespoons fresh lemon juice, 3 tablespoons extra-virgin olive oil, 1/2 tablespoon finely grated lemon zest, 1/2 teaspoon Dijon mustard, and 1/2 teaspoon honey (optional).

Add 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Whisk briskly until emulsified, or close the jar and shake vigorously for 20–30 seconds. Taste and adjust seasoning: add a pinch more salt or 1/4 teaspoon honey if too tart.

Right before serving, drizzle about half of the dressing over the salad (reserve the remainder). Toss gently with salad tongs to coat arugula and tomatoes evenly—use a light hand to avoid wilting the greens.

Taste and, if needed, drizzle additional dressing to preference (you will likely use the remaining dressing). Finish with a few extra Parmigiano shavings on top and a light crack of black pepper.