November 14th, 2024
Recipes
Arugula Salad with Parmesan and Shallot
Valentina P
- Difficulty
•
- Time 15"
Arugula salad with shaved Parmigiano Reggiano and a caramelized shallot vinaigrette. Easy, elegant, and delicious.
How To MakeDiet Type: Classic
Shopping List
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For the Salad
- 3 ounces arugula (about 3 large handfuls)
- 2 small handfuls shaved Parmigiano-Reggiano cheese For the Shallot Vinaigrette
- 6 tablespoons extra-virgin olive oil
- 1 shallot, very finely chopped
- 1 tablespoon honey (or maple syrup)
- 1 tablespoon red wine vinegar
- 2 teaspoons dijon mustard
- salt and pepper, to taste
Instructions
- Step 1: Prepare the vinaigrette. Heat the olive oil in a small frying pan over medium heat. Add the finely chopped shallot and sauté, stirring often, for 3 to 5 minutes. The shallot should be soft and golden. If the shallot is browning too quickly, turn down the heat.
- Step 2: Stir together the shallot oil, honey, red wine vinegar, mustard, salt, and pepper in a small bowl or jar until smooth. Set aside.
- Serve: Toss the arugula with some of the vinaigrette, until lightly coated. Divide onto plates and then use a vegetable peeler to peel large shards of the parmesan over the salad. Drizzle with extra vinaigrette as desired.
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Arugula Salad with Parmesan and Shallot
PT15M 3 ounces arugula (about 3 large handfuls) 2 small handfuls shaved Parmigiano-Reggiano cheese 6 tablespoons extra-virgin olive oil 1 shallot, very finely chopped 1 tablespoon honey (or maple syrup) 1 tablespoon red wine vinegar 2 teaspoons dijon mustard salt and pepper, to taste Gluten Free 3 Servings
Ingredients:
