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Insalata di Rucola e Parmigiano

Name: Insalata di Rucola e Parmigiano
Prep time: 6 min
Cook time: 4 min
Total time: 10 min
Yield: 2
Cuisine: Italian
Ingredients: 80 g rocket; 40 g Parmigiano-Reggiano, shaved; 20 g pine nuts; 15 ml lemon juice; 1 tsp lemon zest; 20 ml extra-virgin olive oil; 1/4 tsp fine sea salt; 1/8 tsp black pepper, freshly ground

This simple salad is bright, peppery, and deeply satisfying despite its short ingredient list. Crisp rocket, nutty Parmigiano, warm toasted pine nuts, and a sharp lemon-olive oil dressing create a clean, elegant plate that works as a starter or light low-carb side.

10 min

2 servings

211 kcal

Italian

Ingredients

Salad

80 grocket
40 gParmigiano-Reggiano, shaved
20 gpine nuts

Lemon dressing

15 mllemon juice
1 tsplemon zest
20 mlextra-virgin olive oil
1/4 tspfine sea salt
1/8 tspblack pepper, freshly ground

Instructions

1
Rinse the rocket if needed and dry it very well; any excess water will dilute the dressing and make the leaves collapse too quickly. Put the rocket into a wide serving bowl. Shave the Parmigiano if it is not already shaved.
2
Toast the pine nuts in a dry small frying pan over medium-low heat for 2-3 minutes, shaking often, until lightly golden and fragrant. Remove them immediately to a plate so they do not keep cooking and turn bitter.
3
In a small bowl, whisk together the lemon juice, lemon zest, extra-virgin olive oil, fine sea salt, and black pepper until slightly thickened and emulsified.
4
Pour the dressing over the rocket and toss very gently with your hands or two spoons just until the leaves are lightly coated. Do not overdress; the salad should stay airy rather than heavy.
5
Top with the shaved Parmigiano and toasted pine nuts. Serve immediately while the nuts are still slightly warm and the rocket is crisp.

Nutrition per serving

211 kcal

Calories

Protein

Carbs

18g

Fat

Fiber

Notes

•For the best texture, dress the rocket at the last moment; once salted, it softens quickly.
•If your lemon is very sharp, use 10 ml juice instead of 15 ml and taste before adding more.
•This salad pairs especially well with grilled chicken, steak, or simply warm crustless frittata for a low-carb meal.

Background

Rucola with Parmigiano is a classic Italian pairing, especially common in central and northern Italy, where peppery greens are often served simply with good olive oil, lemon, and cheese. The dish reflects the Italian approach of using a few high-quality ingredients and minimal handling to create a fresh, balanced antipasto or side.

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