in Recipes

arugula salad

updated

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Ingredients for 2 servings:

  • 250 g arugula
  • 40 g pine nuts
  • 10 g Parmesan
  • 1 cherry tomato(s)
  • Balsamic vinegar
  • olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Wash the arugula with cold water and then spin dry. Then place the dried lettuce in a salad bowl. Toss with the olive oil and balsamic vinegar. Add the pine nuts to a hot pan and toast until golden brown. But be careful—it’s going fast towards the end. Add the pine nuts to the salad. Thinly grate the Parmesan cheese and sprinkle over the salad. Now briefly mix everything together again. Quarter the cherry tomato, place it on the salad, and serve.

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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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