Arugula Salad

Name: Arugula Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 sevings
Ingredients: 4 handfuls arugula (4 oz/125g); 14 cherry tomatoes; 1/4 cup shredded cheese in total (small holes of a box grater, I used half parmesan and half pecorino, you can use only parmesan); 1/4 cup shaved cheese in total (thinly sliced with a vegetable peeler, I used half parmesan and half pecorino, you can use only parmesan); 1/4 cup almond flakes; 1/4 cup pistachios; salt and pepper; 3 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1 tablespoon lemon juice; 1 tablespoon maple syrup; salt and pepper

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Prep Time
15 mins
Total Time
15 mins
Servings
6 sevings
Calories
139 kcal
Course
Salad
Cuisine
American

Arugula Salad

Yael Holden

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

for the salad:

4 handfuls arugula (4 oz/125g)
14 cherry tomatoes
1/4 cup shredded cheese in total (small holes of a box grater, I used half parmesan and half pecorino, you can use only parmesan)
1/4 cup shaved cheese in total (thinly sliced with a vegetable peeler, I used half parmesan and half pecorino, you can use only parmesan)
1/4 cup almond flakes
1/4 cup pistachios
salt and pepper to taste

for the dressing:

3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
1 tablespoon maple syrup
salt and pepper to taste

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Instructions

Wash arugula and dry it in a salad spinner (if you don't have it, pat it carefully dry with paper towels). Make sure the lettuce is dry or your salad will be watery.
Wash tomatoes and cut them in half.
Prepare the cheese: shave half of the cheese with a vegetable peeler into thin strips and grate the other half on the small holes of a box grater. I like to use both parmesan and pecorino cheeses but you can use just parmesan if you don't have pecorino cheese.
Toast almond flakes in a dry pan until lightly browned and fragrant, about 1-2 minutes, add pistachios and toast for 20 seconds. Take off the pan immediately, the nuts can burn quite quickly.
Make the dressing: add all the ingredients to a medium jar, season with salt and pepper, close the lid, and shake intensely until all the ingredients are well combined.
Assemble: add the arugula to a large bowl and season lightly with salt and pepper. Toss with the dressing until evenly coated. Add all the other ingredients and toss to combine.
Enjoy right away!

Notes

This salad does not keep well because the arugula becomes wilted from the dressing pretty quickly. Combine the arugula with the dressing just before assembly. You can keep washed and dried arugula in a tightly closed container in the fridge for a couple of days. Dressing keeps very well in the fridge for a couple of days.
The salad served 6 as a side or 2 as lunch with a piece of bread on the side.
Calories = 1 serving (1/6 of the recipe). This is only an estimate!