Rucola Recipe

Preheat

Preheat the oven to 400°F (200°C). Line a small baking sheet with parchment paper or lightly oil it.

Place the halved cherry tomatoes cut-side up on the prepared sheet in a single layer.

Scatter the thinly sliced garlic over the tomatoes. Drizzle 2 tablespoons olive oil evenly over them, then sprinkle 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano if using.

Roast in the preheated oven for 12–18 minutes, until tomatoes are tender and slightly blistered but still hold shape. Remove from oven and let cool slightly to warm (they will continue to soften).

While tomatoes roast, toast the pine nuts: heat a small dry skillet over medium heat. Add pine nuts in a single layer and stir or shake frequently for 3–5 minutes until they turn golden and fragrant. Watch closely to avoid burning. Transfer to a bowl to cool.

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (or maple syrup), 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Whisk or shake vigorously until the dressing emulsifies. Taste and adjust seasoning (add more lemon for brightness, salt to taste).

Place the 5 cups of washed, dried arugula in a large mixing bowl.

Add the warm roasted tomatoes (including any juices from the pan) to the arugula. Drizzle about half the dressing over the greens and gently toss to coat. Add more dressing as needed to lightly dress the leaves without wilting them.

Sprinkle the toasted pine nuts evenly over the salad, then add the grated Parmesan or Pecorino and give a final gentle toss.

Taste and finish with a small pinch of salt or a twist of black pepper if desired. Serve immediately while tomatoes are warm.