This is my favorite salad. Refreshing, simple, and always a crowd-pleaser. I love the combination of the pepperiness of arugula with the saltiness of parmigiano reggiano and the acidity of freshly squeezed lemon. And the pine nuts add a nice texture to the dish.
Argulua with lemon and toasted pine nuts
5 oz baby arugula
2 tbsp toasted pine nuts (see below)
1/2 shallot, minced
1/2 lemon, juiced
2 tbsp olive oil
2 oz parmigiano reggiano
Fresh ground pepper
On moderately low heat, add pine nuts to dry skillet. Pine nuts are rich in oil so they burn easily. Stir (or shake) frequently. Slowly toast until fragrant and lightly browned. Take pan off heat and let cool.
In a large bowl, combine minced shallot, lemon juice, salt and pepper. Slowly whisk in 3 tbsp cup olive oil until smooth and creamy. Toss with arugula. Add toasted pine nuts and using a vegetable peeler shave pieces of parmigiano reggiano onto the salad. Serve immediately.
Can add 1 cup cherry or grape tomato (halved) if desire.