📝 About This Recipe
This classic Italian 'Insalata di Rucola e Parmigiano' celebrates the beauty of high-quality, simple ingredients coming together in perfect harmony. The sharp, peppery bite of fresh baby arugula is expertly balanced by the nutty, salty richness of 24-month aged Parmigiano-Reggiano and a bright, citrusy vinaigrette. It is a sophisticated yet effortless dish that serves as the quintessential palate cleanser or an elegant starter for any Mediterranean-inspired feast.
🥗 Ingredients
The Salad Base
- 6 cups Baby Arugula (freshly washed and thoroughly dried)
- 3 ounces Parmigiano-Reggiano (aged at least 24 months, in a solid block)
- 1/4 cup Pine Nuts (raw and unsalted)
- 4 slices Prosciutto di Parma (torn into bite-sized ribbons, optional)
The Lemon-Honey Vinaigrette
- 1/3 cup Extra Virgin Olive Oil (high-quality, cold-pressed)
- 2 tablespoons Fresh Lemon Juice (from approximately 1 large lemon)
- 1 teaspoon Lemon Zest (finely grated)
- 1 teaspoon Honey (mild floral variety like clover)
- 1/2 teaspoon Dijon Mustard (to help emulsify the dressing)
- 1 tablespoon Shallot (very finely minced)
- 1/2 teaspoon Maldon Sea Salt (plus more to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper (coarsely ground)
Optional Finishing Touches
- 1 tablespoon Balsamic Glaze (for a decorative drizzle)
- 1/2 teaspoon Fresh Thyme (leaves only, for aromatic garnish)
👨🍳 Instructions
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1
Place the pine nuts in a small, dry skillet over medium-low heat. Toast them for 3-5 minutes, shaking the pan frequently, until they are golden brown and fragrant. Immediately transfer them to a plate to cool.
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2
In a small mixing bowl, combine the finely minced shallot, fresh lemon juice, lemon zest, honey, and Dijon mustard.
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3
Whisk the lemon mixture vigorously until the honey and mustard are fully incorporated and the shallots are well-distributed.
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4
While whisking constantly, slowly drizzle in the extra virgin olive oil in a thin stream. Continue whisking until the vinaigrette is thickened and emulsified.
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5
Stir in the Maldon sea salt and freshly cracked black pepper. Taste the dressing and adjust the seasoning if necessary; it should be bright and tangy.
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6
Ensure your baby arugula is completely dry using a salad spinner. Any moisture left on the leaves will prevent the dressing from adhering properly.
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7
Using a vegetable peeler, shave the block of Parmigiano-Reggiano into wide, paper-thin ribbons. Set these aside carefully so they don't break into small pieces.
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8
Place the arugula into a large, wide wooden salad bowl that has been slightly chilled.
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9
Drizzle approximately half of the vinaigrette over the arugula. Using clean hands or large salad tongs, toss the greens gently until every leaf is lightly coated.
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10
Add half of the toasted pine nuts and half of the shaved Parmigiano-Reggiano to the bowl. Toss once more very gently to distribute.
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11
Divide the salad evenly among four chilled plates, piling the leaves high to create volume and visual appeal.
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12
Top each portion with the remaining cheese shavings, toasted pine nuts, and the torn ribbons of Prosciutto di Parma if using.
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13
For an extra touch of elegance, drizzle a few drops of balsamic glaze in a zig-zag pattern across the top of each salad.
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14
Finish with a tiny pinch of sea salt and one final crack of black pepper over the top.
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15
Serve immediately while the greens are crisp and the pine nuts are still slightly warm.
💡 Chef's Tips
Always use a salad spinner to dry your arugula; wet greens will result in a soggy, diluted salad. Invest in a block of authentic Parmigiano-Reggiano (look for the pin-dot branding on the rind) rather than pre-shredded cheese for the best texture. If the arugula is particularly bitter, you can mellow the flavor by mixing it with equal parts baby spinach or butter lettuce. Wait to dress the salad until the very last moment before serving to prevent the delicate leaves from wilting. To make the shallots less pungent, soak them in the lemon juice for 5 minutes before adding the oil.
🍽️ Serving Suggestions
Serve alongside a grilled Ribeye steak (Tagliata di Manzo) for a classic Italian pairing. Pair with a crisp, dry white wine such as a Vermentino or a Pinot Grigio. Accompany with warm, crusty ciabatta bread and a small dish of herb-infused olive oil. This salad makes a wonderful bed for pan-seared sea scallops or jumbo garlic shrimp. Follow the meal with a light lemon panna cotta to echo the citrus notes in the vinaigrette.