10 minutes
A fresh and peppery salad made with arugula, a tangy vinaigrette, and delicate curls of Parmesan cheese.
Arugula, washed and dried
0 oz
tablespoons
tablespoons
to taste
Black Pepper, freshly ground
to taste
tablespoons
Parmesan Cheese, for garnish
0 oz
1. Prepare Arugula
Trim any tough stems from the arugula and wash it thoroughly. Spin the arugula dry in a salad spinner to remove all excess water. Keep the arugula cool to ensure it stays crisp and fresh.
2. Make Vinaigrette
In a bowl, mix together the red wine vinegar, sherry vinegar, a pinch of salt, and a generous amount of freshly ground black pepper. Gradually whisk in the extra-virgin olive oil until the dressing emulsifies and becomes thick and well-blended.
3. Taste and Adjust
Taste a leaf of arugula with a bit of the vinaigrette to check the balance of flavors. Adjust the amount of oil and salt if necessary to suit your taste.
4. Dress the Salad
Place the arugula in a large bowl and toss it with the vinaigrette, making sure each leaf is lightly coated.
5. Garnish with Parmesan
Use a vegetable peeler to create delicate curls of Parmesan cheese, scattering them over the top of the salad for a touch of elegance and a burst of flavor.
6. Serve
Serve the salad immediately to enjoy its full freshness and flavor.
Opt for fresh, organic arugula and authentic Parmigiano-Reggiano cheese for the best flavor.
Use extra virgin olive oil and freshly squeezed lemon juice for a perfectly balanced dressing. Consider adding lemon zest for an extra layer of flavor.
Use freshly ground black pepper and flaky sea salt for bursts of flavor and texture.
Balance the amount of Parmesan to ensure it complements rather than overwhelms the arugula.
Use a vegetable peeler or a sharp knife to create thin ribbons of Parmesan for a delicate texture.
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