Arugula & Parmigiano-reggiano Salad Recipe
Hazelnut, Castello di Ama Olive Oil, Olivewood Balsamico
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Ingredients
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Salad Base
Dressing
Method
Salad Preparation
- 1
Prepare the Arugula
Wash the arugula thoroughly under cold water. Spin dry in a salad spinner or pat dry with a clean kitchen towel.
- 2
Prepare the Cheese
Using a vegetable peeler, shave the Parmigiano-Reggiano cheese into thin slices or small shards.
Dressing Preparation
- 3
Toast the Hazelnuts
Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them for about 10 minutes or until fragrant and slightly browned. Allow to cool, then chop coarsely.
- 4
Make the Dressing
In a small bowl, whisk together the Castello di Ama olive oil, Olivewood Balsamico, salt, and black pepper until well combined.
Assembly
- 5
Combine Ingredients
In a large serving bowl, combine the arugula and toasted hazelnuts. Drizzle the dressing over the salad and toss gently to combine.
- 6
Add Cheese
Top the salad with the shaved Parmigiano-Reggiano cheese. Serve immediately.
