Home Cook Together. Celebrate Life.

ItalianAuthentic Cuisine

Insalata di Rucola e Parmigiano

Serves 4 to 6 Side vegetarian, Sides

Insalata di Rucola e Parmigiano

Insalata di Rucola e Parmigiano finds its roots in the rustic kitchens of Emilia-Romagna, where simplicity reigns supreme. This salad is a staple at family tables, celebrated for its unfussy preparation and reliance on the quality of its ingredients. Here, good olive oil flows freely, and salt is measured by instinct, not spoons, embodying the unpretentious spirit of Italian home cooking.

With each bite, expect the peppery bite of baby arugula to mingle with the nutty depth of Parmigiano-Reggiano, creating a harmonious balance. A whisper of lemon juice brightens the dish, while flaky sea salt enhances its natural flavors. Serve it as a refreshing counterpoint to rich pasta or alongside grilled meats, savoring its vibrant simplicity.

Ingredients

  • 200 gbaby arugula
  • 80 gParmigiano-Reggiano — shaved
  • 4 tbspextra virgin olive oil
  • 1 tbsplemon juice
  • to tasteflaky sea salt

Method

  1. Begin by preparing the arugula. Rinse 200 g of baby arugula under cold water to remove any dirt or grit. Dry it thoroughly using a salad spinner or by gently patting with a clean kitchen towel. This ensures the leaves remain crisp and do not dilute the dressing.
  2. Next, prepare the Parmigiano-Reggiano. Using a vegetable peeler, shave 80 g of Parmigiano-Reggiano into thin, broad strips. The shavings should be delicate and light, allowing them to meld seamlessly with the arugula.
  3. In a small mixing bowl, combine 4 tbsp of extra virgin olive oil with 1 tbsp of freshly squeezed lemon juice. Whisk them together until the mixture is emulsified and appears slightly thickened. This will be the dressing for your salad, providing a bright and tangy flavor.
  4. Place the dried arugula in a large salad bowl. Drizzle the lemon-olive oil dressing over the arugula, ensuring even coverage. Toss the salad gently with your hands or salad tongs to coat the leaves without bruising them.
  5. Add the Parmigiano-Reggiano shavings to the salad. Toss gently once more to distribute the cheese evenly throughout the salad, ensuring each bite has a hint of its nutty flavor.
  6. Season the salad with flaky sea salt to taste. Start with a small pinch, toss, and taste. Adjust as necessary, remembering that the cheese will also add a salty element.
  7. Serve the Insalata di Rucola e Parmigiano immediately. The arugula should be vibrant and crisp, with the cheese providing a creamy contrast. This salad pairs beautifully with a variety of main courses, offering a refreshing and savory complement.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Italian cuisine