Arugula Kale Reggiano Salad

Name: Arugula Kale Reggiano Salad
Total time: 25 min
Yield: 2 to 4
Ingredients: 6 cups baby arugula; 6 cups baby kale; 1/4 teaspoon white pepper; 1/8 teaspoon salt; 4 ounces parmigiano-reggiano cheese; 2 tablespoons fresh oregano leaves; 1/4 cup pine nuts; 2 avocados; 2/3 cup Fresh raspberries or blackberries; 1/4 cup champagne vinegar; 1/2 lemon; 2 tablespoons honey; 1 teaspoon Dijon mustard; 1 garlic clove; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/8 teaspoon crushed red pepper; 1/3 cup olive oil

User Reviews

5.0

9 reviews

Excellent

Total Time
25 mins
Servings
2 to 4
Course
Salad
Cuisine
American

Arugula Kale Reggiano Salad

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

6 cups baby arugula
6 cups baby kale
1/4 teaspoon white pepper
1/8 teaspoon salt
4 ounces parmigiano-reggiano cheese, freshly finely grated (plus extra for topping)
2 tablespoons fresh oregano leaves
1/4 cup pine nuts, toasted
2 avocados, sliced
2/3 cup Fresh raspberries or blackberries

champagne vinaigrette

1/4 cup champagne vinegar
1/2 lemon, juiced
2 tablespoons honey
1 teaspoon Dijon mustard
1 garlic clove, freshly grated
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper
1/3 cup olive oil

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Instructions

[To toast the pine nuts, place them in a small saucepan over medium-low heat. Shake the pan back and forth and toss with a wooden spoon for 4 to 5 minutes, until the nuts turn golden and fragrant. Remove from heat immediately and toss a few more times.]
Place the greens in a large bowl and toss with the salt and white pepper. Add 2 tablespoons of the champagne vinaigrette to the greens and toss well until the all of the greens are coated – this will help the finely grated cheese stick. Add the cheese on the greens and toss well – toss over and over until the cheese is all incorporated. Toss in the oregano leaves. Serve the greens in heaping piles on plates and cover with a few spoonfuls of pine nuts. Add the dressing and toss gently on the plate. Top with avocado and raspberries and extra cheese. Season additionally if desired. Eat!

champagne vinaigrette

Combine vinegar, honey, lemon juice, dijon, garlic, salt, pepper and red pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.