Arugula and Parmesan Salad

4 servings

10 minutes

Arugula and parmesan salad is the embodiment of Italian gastronomy, where the simplicity of ingredients combines with refined taste. Crunchy spicy arugula harmoniously complements sweet fennel, while thin slices of aged parmesan add richness to the dish. Toasted pine nuts add a light nutty note, and the dressing of olive oil and balsamic vinegar ties all components together. This salad is perfect as a light appetizer or side dish to a main course, and its freshness makes it an excellent choice for summer dinners. The dish comes from Italian cuisine, where fresh products are valued over complex combinations. Each ingredient plays its role in creating a unique blend of flavors that leaves a pleasant aftertaste and a desire to try it again.

Energy value per serving

• Calories: 418.8
• Proteins: 10.1g
• Fats: 39.7g
• Carbohydrates: 4.4g

Ingredients

• Arugula: 1 bunch
• Fennel: 1 pc
• Parmesan cheese: 100 g
• Roasted pine nuts: 50 g
• Olive oil: 5 tbsp
• Salt: to taste
• Ground black pepper: to taste
• Balsamic vinegar: 2 tbsp

Cooking steps

1. Lay arugula as the first layer.

   Required ingredients:

   • Arugula: 1 bunch

2. Clean the fennel and slice it thinly. Place it on top of arugula.

   Required ingredients:

   • Fennel: 1 piece

3. Mix oil, vinegar, and spices in a separate bowl. Drizzle the dressing over the salad.

   Required ingredients:

   • Olive oil: 5 tablespoon
   • Balsamic vinegar: 2 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Slice the Parmesan into thin pieces using a special cheese knife or a vegetable peeler.

   Required ingredients:

   • Parmesan cheese: 100 g

5. Toast pine nuts in a pan without oil.

   Required ingredients:

   • Roasted pine nuts: 50 g

6. Add parmesan and nuts to the salad.

   Required ingredients:

   • Parmesan cheese: 100 g
   • Roasted pine nuts: 50 g