Arugula, Grape and Almond Salad with Saba
10 servings
30 minutes
This salad is a true embodiment of freshness and refined taste. Italian cuisine is renowned for its simplicity and use of quality ingredients, and this recipe is a vivid testament to that. The delicate spiciness of arugula harmonizes with the juiciness of red grapes, while toasted almonds add a crunchy texture. The dressing, based on sherry vinegar, olive oil, and saba, gives the dish an exquisite sweet-and-sour note that highlights its rich flavor. The subtle aroma of shallots and pecorino romano cheese makes the salad even more indulgent. It’s the perfect dish for a light dinner or stylish aperitif that will delight not only food enthusiasts but also health-conscious eaters.
1
Finely chop 7 grapes and place them in a small bowl. Cut the remaining grapes in half and place them in another small bowl, setting aside. Mash the grapes in the bowl with a fork until pureed. Add shallots, 1 tbsp sherry vinegar, and 1/4 tsp salt; let sit for 5 minutes. Mix oil with 1 tbsp of sabra. Add salt, pepper, or vinegar to taste.
- Seedless red grapes: 250 g
- Shallot: 1 head
- Sherry vinegar: 1 tablespoon
- Coarse salt: 1 tablespoon
- Olive oil: 1 glass
- Balsamic vinegar: 1 tablespoon
- Ground black pepper: to taste
2
Combine arugula and halved grapes in a large bowl; drizzle with dressing and season with salt and pepper. Shake the bowl to mix the ingredients. Divide the salad onto chilled plates. Sprinkle with cheese and almonds. Drizzle with saba.
- Rocket (arugula): 250 g
- Seedless red grapes: 250 g
- Grated Pecorino Romano: 100 g
- Roasted almonds: 130 g
- Balsamic vinegar: 1 tablespoon
