Created By: Chef Keith Snow
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This simple Arugula salad recipe is quick and easy. Arugula is a dark green, peppery leaf that works well in salads or as a cooked green. It is available year-round, but is best when the weather is mild during the Spring and Fall.
2 bunches arugula
1 tbsp balsamic vinegar
1 tbsp red wine vinegar
5 tbsp extra virgin olive oil
1/4 cup toasted pine nuts
1. Wash and spin dry arugula. Reserve in salad bowl.
2. Make the vinaigrette by mixing the vinegars and olive oil. Season the greens directly with salt and pepper and toss gently with the vinaigrette. Add the toasted pine nuts.
3. Divide the salad among four plates. With your vegetable peeler, make long shavings of Parmesan and arrange on top of salad. Drizzle a little extra balsamic vinegar.