Best Arugula Salad Rucola E Parmigiana Recipes

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ARUGULA SALAD WITH OLIVE OIL, LEMON, AND PARMESAN CHEESE



Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese image

Provided by Tyler Florence

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 5

2 bunches arugula, washed, dried, and torn
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
Salt and freshly ground black pepper
A chunk of Parmigiano-Reggiano

Steps:

  • In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.

ARUGULA SALAD WITH SHAVED PARMESAN



Arugula Salad with Shaved Parmesan image

Try this simple arugula salad recipe for a fresh side the whole family will love. It combines fresh peppery greens with tasty golden raisins, crunchy almonds and shaved parmesan. -Nicole Rash, Boise, Idaho

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 8

6 cups fresh arugula
1/4 cup golden raisins
1/4 cup sliced almonds, toasted
3 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup shaved or shredded Parmesan cheese

Steps:

  • In a large bowl, combine the arugula, raisins and almonds. Drizzle with oil and lemon juice. Sprinkle with salt and pepper; toss to coat. Divide among 4 plates; top with cheese.

Nutrition Facts : Calories 181 calories, Fat 15g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 242mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

ARUGULA SALAD WITH PARMESAN



Arugula Salad With Parmesan image

Emulsifying a dressing isn't essential for a sublime salad: Instead, think of the oil and acid as seasonings for a vegetable. For this recipe, that's spicy arugula, dressed with olive oil, lemon and shards of Parmesan to create a salad classic in many Italian restaurants and homes. But whether olive oil or lemon should come first, like all seemingly simple questions, is complicated. James Beard, Marcella Hazan, Deborah Madison and Judy Rodgers all concurred: For a brighter-tasting salad, start with olive oil, which better adheres the liquids to the greens and doesn't obscure the lemon. Be sure to use full-flavored greens, then taste the dressed leaves and adjust seasonings until the arugula tastes like its greatest self.

Provided by Ali Slagle

Categories     easy, salads and dressings, side dish

Time 5m

Yield 4 servings

Number Of Ingredients 5

4 to 5 ounces baby arugula
1 tablespoon extra-virgin olive oil, plus more as needed
2 teaspoons fresh lemon juice, plus more as needed
Kosher salt (such as Diamond Crystal)
2 ounces Parmesan, shaved with a vegetable peeler

Steps:

  • Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
  • Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.

ARUGULA WITH PARMESAN



Arugula with Parmesan image

Provided by Ina Garten

Categories     appetizer

Time 5m

Yield 6 servings

Number Of Ingredients 6

1/2 pound fresh arugula (3 large bunches)
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4-pound chunk very good Parmesan

Steps:

  • If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates.
  • With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.

EASY ARUGULA SALAD



Easy Arugula Salad image

So easy even I could make it, and I am a beginning cook! It looks very presentable for guests and takes only minutes

Provided by KELLID26

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 9

4 cups young arugula leaves, rinsed and dried
1 cup cherry tomatoes, halved
¼ cup pine nuts
2 tablespoons grapeseed oil or olive oil
1 tablespoon rice vinegar
salt to taste
freshly ground black pepper to taste
¼ cup grated Parmesan cheese
1 large avocado - peeled, pitted and sliced

Steps:

  • In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.
  • Divide salad onto plates, and top with slices of avocado.

Nutrition Facts : Calories 256.5 calories, Carbohydrate 10 g, Cholesterol 4.4 mg, Fat 23.2 g, Fiber 5.9 g, Protein 6.2 g, SaturatedFat 3.7 g, Sodium 381.3 mg, Sugar 1.2 g

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to Arugula Salad Rucola e Parmigiana

Arugula Salad Rucola e Parmigiana is a simple yet delicious salad made with fresh and peppery arugula leaves, shaved Parmigiano-Reggiano cheese, and a lemony dressing. This salad is a perfect summer dish that can be enjoyed as a light lunch or a side dish to accompany a grilled meal.

The Origin of Arugula Salad Rucola e Parmigiana

Arugula, also known as rocket, is a leafy green vegetable that originated in the Mediterranean region. It has been used in cooking for centuries and is now popular all over the world. The dish Arugula Salad Rucola e Parmigiana was first introduced in Italy, where arugula is widely cultivated, and has since become a favorite salad in many other countries.

The Ingredients of Arugula Salad Rucola e Parmigiana

Arugula
Arugula is the star ingredient of this salad. This leafy green vegetable has a sharp, peppery taste that adds a unique flavor to the dish. It is also packed with vitamins and minerals, making it a healthy choice for any meal.
Parmigiano-Reggiano Cheese
Parmigiano-Reggiano cheese, also known as Parmesan cheese, is a hard, aged cheese that is made from cow's milk. It has a nutty and slightly salty flavor that pairs perfectly with the arugula in this salad. The cheese is often shaved or grated and sprinkled over the top of the salad to add texture and flavor.
Lemon Dressing
The dressing for this salad is simple yet flavorful. It is made with fresh lemon juice, olive oil, salt, and pepper. The lemon adds a tangy and refreshing taste to the salad, while the olive oil provides a smooth and creamy texture.

The Preparation of Arugula Salad Rucola e Parmigiana

To make Arugula Salad Rucola e Parmigiana, start by washing and drying the arugula leaves. Then, shave the Parmigiano-Reggiano cheese using a vegetable peeler or cheese grater. The dressing can be made by whisking together fresh lemon juice, olive oil, salt, and pepper. To assemble the salad, first, place the arugula leaves in a large bowl. Then, pour the dressing over the leaves and toss until they are evenly coated. Next, sprinkle the shaved Parmigiano-Reggiano cheese over the top of the salad.

Variations of Arugula Salad Rucola e Parmigiana

There are many variations of Arugula Salad Rucola e Parmigiana that you can try, depending on your taste and preferences. Some popular additions or substitutions include:
Cherry Tomatoes
Adding cherry tomatoes to the salad can add a pop of color and flavor. They can be sliced in half and tossed in with the arugula, or arranged on top of the salad as a garnish.
Roasted Pine Nuts
Roasted pine nuts can add a crunch to the salad, as well as a nutty flavor. They can be sprinkled over the top of the salad along with the Parmigiano-Reggiano cheese.
Balsamic Dressing
If you prefer a sweeter dressing, you can substitute the lemon dressing with a balsamic vinaigrette. This will add a rich and tangy flavor to the salad.

Serving Arugula Salad Rucola e Parmigiana

Arugula Salad Rucola e Parmigiana is best served immediately after assembling, while the arugula leaves are still crisp and fresh. It can be enjoyed as a light lunch or as a side dish to accompany a grilled meal, such as steak or chicken.

Conclusion

Arugula Salad Rucola e Parmigiana is a refreshing and healthy salad that is easy to make and delicious to eat. With its combination of fresh arugula leaves, shaved Parmigiano-Reggiano cheese, and lemony dressing, this salad is sure to become a favorite in your household. Whether you try it as is or experiment with your own variations, you will love the zesty and flavorful taste of Arugula Salad Rucola e Parmigiana.
Arugula Salad (Rucola e Parmigiana) is a delicious and healthy vegetable salad that is easy to prepare and can be quickly served for lunch or dinner. Arugula is also known as rocket or rucola, which is a peppery leafy green vegetable that is packed with nutritional benefits. When combined with Parmigiano-Reggiano cheese, this salad becomes a delectable dish that is perfect for serving at any mealtime. In this article, we will provide valuable tips to help you make the perfect arugula salad (rucola e parmigiana) every time. Tip #1: Choosing the Right Arugula The first step in making the perfect arugula salad is to choose the right arugula. When selecting arugula, look for bright green leaves that are crisp and not wilted. The younger the arugula, the more tender and milder it tastes. Mature arugula has a stronger, peppery taste and a tougher texture. Tip #2: Preparing the Arugula Before you start preparing the arugula, make sure you wash it thoroughly. Fill a large bowl with cold water and gently swirl the arugula in the water to remove any dirt or debris. Drain the arugula and either pat it dry with a clean towel or use a salad spinner to remove any excess water. Next, remove any stems or tough parts of the arugula leaves. The stems can be tough and fibrous, making them unpleasant to eat. Arugula leaves that are too large can also be difficult to eat, so it's best to tear them into smaller, bite-sized pieces. Tip #3: Adding the Parmigiano-Reggiano One of the key ingredients in arugula salad (rucola e parmigiana) is the Parmigiano-Reggiano cheese. This cheese is made from unpasteurized milk and aged for a minimum of 12 months. It has a sharp, nutty flavor and a texture that is both crumbly and grainy. When adding Parmigiano-Reggiano to your salad, use a vegetable peeler to shave thin slices of cheese over the arugula. Evenly distributed the cheese shavings over the salad to ensure that each bite contains a perfect balance of cheese, greens, and dressing. Tip #4: Using a Simple Vinaigrette The dressing for arugula salad (rucola e parmigiana) is simple and easy to prepare. The basic vinaigrette consists of extra-virgin olive oil, balsamic vinegar, salt, and pepper. To add a bit of sweetness, you can also add a drizzle of honey or maple syrup. To make the vinaigrette, combine the olive oil, vinegar, salt, and pepper in a small bowl or jar. Whisk the ingredients together until they are well combined. If you prefer a sweeter dressing, add a small amount of honey or maple syrup to the mixture and whisk again. Tip #5: Adding Other Ingredients Arugula salad (rucola e parmigiana) can be made with just a few simple ingredients, or you can add additional ingredients to enhance the flavor and nutritional content of the dish. Some popular ingredients to add to arugula salad include: - Tomatoes: Fresh tomatoes add a burst of flavor and sweetness to the salad. - Avocado: Avocado is creamy and adds a richness to the salad. It is also a great source of healthy fats. - Nuts: Walnuts, almonds, or pine nuts add a crunchy texture and a nutty flavor to the salad. - Fruit: Fresh fruit, such as berries or sliced apples, adds a touch of sweetness to the salad. When adding additional ingredients to your arugula salad, make sure to choose ingredients that complement the flavors of the arugula and Parmigiano-Reggiano cheese. Conclusion Arugula salad (rucola e parmigiana) is a delicious and healthy dish that is easy to make and can be customized to your taste preferences. By following these valuable tips, you can create the perfect arugula salad every time. Remember, choose fresh, crisp arugula, use a simple vinaigrette dressing, and add additional ingredients that complement the flavors of the dish. Bon appétit!

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