Arugula Salad with Parmesan and Nuts - photo 1
← Recipes

Arugula Salad with Parmesan and Nuts

Valentine's Day Additions 20 min Easy 13 wyświetleń ~19.83 PLN - (0)
Rate:
(0)
Start Cooking

Description

A light, aromatic salad with arugula, thinly sliced parmesan, and crunchy walnuts. Perfect as an elegant addition to a romantic Valentine's dinner — it combines the bold, slightly peppery flavor of arugula with the salty, nutty parmesan and the sweet-sour accents of balsamic vinegar and dried cranberries. The dish is visually striking thanks to the green leaves, white cheese shavings, and golden walnuts; serve immediately to keep the arugula fresh and crisp. The salad pairs wonderfully with lean meats, baked salmon, or as a standalone light meal. A simple dressing made of olive oil and balsamic vinegar enhances the flavors of the ingredients without overwhelming them.

Ingredients (10)

Servings:
4
  • Arugula 120 g
  • Parmezan (parmigiano reggiano) 60 g
  • Walnuts 60 g
  • Extra virgin olive oil 0.2 łyżek
  • Balsamic vinegar 20 ml
  • Dijon mustard 15 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 1 szczypta
  • ✨ Opcjonalne
  • Dried cranberries 40 g
  • Honey 15 ml
💰 Szacowany koszt dania: ~19.83 PLN (4.96 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the arugula: fill a large bowl with cold water, add the arugula leaves and gently submerge and lift them, turning to remove any sand. Remove the leaves, drain the water, and repeat once more if there are visible impurities. Then dry the arugula in a salad spinner for about 20-30 seconds or gently dry by spreading the leaves on a clean linen towel and placing another towel on top (do not rub, just pat dry). Measure out and set aside 120 g of dry leaves prepared for the salad.

Ingredients: Arugula
Use a salad spinner or two clean kitchen towels. Do not dry the arugula with high-temperature drying — the leaves should remain crisp. Check with a kitchen scale if you're unsure about the quantity.

Nuts

2

Toast the walnuts in a dry pan: heat a 20–24 cm pan over medium heat. Add 60 g of walnuts and toast for 3–4 minutes, shaking the pan every few seconds, until you can smell a strong nutty aroma and the walnuts are lightly browned. Once removed from the heat, transfer to a plate to cool completely, then chop coarsely with a knife — they should remain in pieces, not powder.

Ingredients: Walnuts
Use a dry, non-stick pan. Do not increase the heat, as the nuts can burn quickly and become bitter. If you prefer, you can roast them in the oven at 170°C for 6–8 minutes on a baking sheet lined with parchment paper.

Dressing

3

Prepare the dressing: in a small bowl or jar, pour in 30 ml of olive oil and 20 ml of balsamic vinegar. Add 15 g of Dijon mustard, 2 g of salt (two pinches), and 1 g of freshly ground pepper. If you want to gently sweeten the dressing, add 15 g of honey (optional). Whisk vigorously for about 30–45 seconds until the ingredients combine into a smooth, slightly creamy emulsion — the oil should suspend in the vinegar, creating a uniform emulsion.

Ingredients: Extra virgin olive oil, Balsamic vinegar, Dijon mustard, Salt, Ground black pepper, Honey
Use a small bowl and a hand whisk or a tight jar — if using a jar, seal it tightly and shake vigorously for 30 seconds. If you don't have mustard, the dressing will be less stable; adding mustard helps emulsify the oil with the vinegar.

Preparing Parmesan

4

Make thin shavings from 60 g of Parmesan: take a piece of cheese and slowly slice off shavings using a vegetable peeler or a large grater. If you are using pre-grated cheese from a package, set it aside in a bowl — however, it's best to use fresh cheese for better texture.

Ingredients: Parmezan (parmigiano reggiano)
Use a sharp vegetable peeler to create even shavings. Hold the cheese steady with one hand, and guide the peeler with controlled movements. Be careful with your fingers when using a knife.

Salad assembly

5

In a large bowl, place 120 g of arugula. Drizzle one third of the prepared dressing (about 10 ml) and gently toss using two tongs or two spoons for 20–30 seconds — mix briefly so that the leaves are evenly coated but not soaked. Add the chopped, cooled walnuts and the optional 40 g of dried cranberries. Sprinkle with Parmesan shavings. Taste the salad and adjust with additional salt/pepper if needed or add a bit more dressing (up to depletion). It’s ready when the leaves are glossy from the dressing but not wet; Parmesan and walnuts should be noticeable in every bite.

Ingredients: Arugula, Extra virgin olive oil, Balsamic vinegar, Dijon mustard, Walnuts, Parmezan (parmigiano reggiano), Dried cranberries, Salt, Ground black pepper
Use a large, shallow bowl (diameter 24–28 cm) or a mixing bowl. Do not add all the dressing at once — it's easy to overdo it. Gently mixing prevents the arugula leaves from getting crushed.

Serving

6

Transfer the salad to plates: gently arrange evenly on 4 plates (about 30 g of arugula per plate plus toppings), garnish with a few extra shavings of parmesan and a few pieces of nuts on top. Serve immediately — best 3–5 minutes after mixing, so the arugula stays fresh and crunchy.

Ingredients: Arugula, Parmezan (parmigiano reggiano), Walnuts
Use shallow salad plates or bowls. Serve the salad immediately — it loses freshness when stored after being dressed. Additionally, you can add freshly ground pepper just before serving.

Cleaning and Storage

7

If there are leftover ingredients or dressing, store them separately: arugula without dressing in the refrigerator in a closed container lined with a paper towel (up to 24 hours), nuts in an airtight container at room temperature (up to 7 days), dressing in a jar in the refrigerator for up to 5 days. It is best to eat the salad already dressed the same day.

Ingredients: Extra virgin olive oil, Balsamic vinegar, Dried cranberries
Do not store the cooked salad with dressing for longer than a few hours — the leaves will wilt. Before use, take the dressing out of the fridge and warm it to room temperature, then shake it vigorously.

Fun Fact

💡

Arugula was valued in ancient Rome as an aphrodisiac, which is why its sharp taste and symbolism are perfect for a Valentine's dinner. Parmigiano Reggiano has its roots in the Italian regions of Parma and Reggio Emilia and often ages for 12-36 months, giving it an intense flavor.

Best for

Walentynki Romantyczna kolacja Lekki lunch

Tips

🍽️ Serving

Serve immediately after preparation to keep the arugula crunchy. Serve with ciabatta bread or thinly sliced roasted chicken as a side to the main dish. For an elegant touch, drizzle the plate with a few drops of thick balsamic vinegar before serving.

🥡 Storage

Store the dressing separately in an airtight jar for up to 5 days in the refrigerator. Keep the arugula dry, in a container lined with paper towels for up to 24 hours. Salad dressed with the dressing should not be stored for longer than 12–24 hours, as the leaves will wilt.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Grilled vegetables with balsamic vinegar 40 min

Grilled vegetables with balsamic vinegar

Valentine's Day
Millet with Vegetables 45 min

Millet with Vegetables

Valentine's Day
Avocado Tartare with Lemon 25 min

Avocado Tartare with Lemon

Valentine's Day
Baked cod with herbs and lemon 50 min

Baked cod with herbs and lemon

Valentine's Day
Pasta with pesto sauce and chicken 45 min

Pasta with pesto sauce and chicken

Valentine's Day
Moldy cheese with nuts 30 min

Moldy cheese with nuts

Valentine's Day

Recipe Categories

Valentine's Day
Valentine's Day

Valentine's Day is a special occasion when love and romance intertwine in culinary delights. It's a time when couples celebrate their feelings, often around a shared table. Traditionally, on this day, dishes are prepared that not only please the palate but also create a magical atmosphere. A red ...

See all recipes in this category
Additions
Additions in: Valentine's Day

Delicious additions that will enhance the main dishes and enrich the Valentine's table.

See all recipes in this category
Reklama