Arugula & Parmesan Salad with Balsamic

Ingredients

Estimated total cost: €2.66 · €0.67/serving

• 1 tablespoon red wine vinegar (or a mixture of sherry vinegar and red wine vinegar)Est. price €0.08–€0.20
• SaltEst. price €0.01–€0.03
• Fresh-ground black pepperEst. price €0.02–€0.05
• 3 to 4 tablespoons extra-virgin olive oilEst. price €0.30–€0.60
• Parmesan cheese or another hard grating cheese such as pecorinoEst. price €0.25–€0.50
• 4 large handfuls of rocketEst. price €2.00–€4.00

Steps

1. 1

   Begin by removing any sturdy stems from 4 generous handfuls of arugula. Proceed to wash the leaves thoroughly and then use a salad spinner to remove excess water. Store the arugula in a cool place until ready to use.

2. 2

   Prepare the vinaigrette by combining 1 tablespoon of red wine vinegar (or a blend of sherry vinegar and red wine vinegar) along with a pinch of salt and a sprinkle of freshly ground black pepper.

3. 3

   Combine 3 to 4 tablespoons of extra-virgin olive oil into the mixture by whisking it in.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  Arugula, a key ingredient in this salad, has Mediterranean origins and has been used in Italian cuisine for centuries. Parmesan cheese, another staple in this dish, is a traditional Italian cheese with a rich and nutty flavor that adds a savory element to the salad.

• Seasonal note

  Arugula, also known as rocket, is best enjoyed in the spring and fall when it is in peak season and has a more robust flavor. Balsamic vinegar is typically made in the fall when grapes are harvested.

• Health note

  This Arugula & Parmesan Salad is a nutritious choice as it is low in carbohydrates and sugar, high in healthy fats from olive oil, and a good source of vitamins A, C, and K. The salad also provides a moderate amount of protein and fiber.