Arugula Salad

Arugula isn’t to everyone’s taste, as it has a slightly spicy, peppery flavor. For those who can’t get enough of it, this salad with toasted pine nuts will hit the spot.

Yield 4 servings
Time 10 minutes
  • kitchen towel
  • bowl
  • wooden spoon
  • four salad plates
  • 2 bunches arugula
  • 5-6 T vinaigrette (or just 2 T balsamic vinegar + 4 T olive oil)
  • salt
  • pepper
  • ¼ c parmesan cheese, thinly sliced or coarsely grated
  • ¼ c toasted* pine nuts
Directions Wash and thoroughly dry arugula, then place in bowl. Toss with vinaigrette, salt, and pepper, and transfer to salad plates.

Top with cheese and nuts.

Notes *Toss the pine nuts with a tiny amount of oil and toast in a frying pan over medium-high heat, stirring constantly, until golden brown. If the pan starts to smoke, turn down the heat.
  Key to abbreviations and conversions
Salad Index     Vegetarian Cookbooks