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arugula salad

updated

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Ingredients for 3 servings:

  • 1 package of arugula
  • 2 handfuls of grapes, blue, seedless
  • 150 g Parmesan
  • 100 g sunflower seeds
  • olive oil
  • Balsamic cream
  • Salt
  • Pepper, coarsely ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

with grapes, Parmesan and roasted sunflower seeds

Wash the arugula, trim the stems slightly, and spin dry. Arrange the arugula in a bowl or on a large plate. Halve the grapes and arrange them generously over the arugula. Cut the Parmesan into 3 mm thick slices and arrange them on top. Season with salt and pepper to taste. Drizzle with olive oil and garnish with the balsamic vinegar. Finally, toast the seeds in a pan and scatter them over the entire salad. The salad should be well covered with seeds. Tastes great with ciabatta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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