Ensalada de Rúcula

Ingredients

Instructions

1. 1

   Rinse the arugula in very cold water if needed, then dry it thoroughly in a salad spinner or with clean kitchen towels. Dry leaves help the dressing cling instead of sliding off.

2. 2

   Toast the pine nuts in a dry small pan over medium-low heat for 2-3 minutes, shaking often, until lightly golden and fragrant. Remove immediately to a plate so they do not keep cooking and turn bitter.

3. 3

   In a small bowl, whisk together the lemon juice, extra-virgin olive oil, fine salt, and black pepper until slightly thickened and emulsified.

4. 4

   Place the arugula in a mixing bowl and drizzle with most of the lemon dressing. Toss gently with your hands or tongs just until the leaves are lightly coated; avoid overdressing, which can weigh the salad down.

5. 5

   Transfer to plates and scatter over the shaved Parmesan and toasted pine nuts. Finish with the remaining dressing if desired, and serve immediately while the leaves are crisp and the nuts are still aromatic.

Nutrition per serving

Notes

• •For the best texture, dress the salad only at the last moment.
• •If preferred, use a vegetable peeler to shave the Parmesan into wide, delicate flakes.
• •A few drops of extra lemon juice just before serving make the peppery arugula taste brighter.
• •This salad pairs especially well with grilled meats, empanadas, or a simple roast chicken.

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