Ingredients with Measurements:
- 4 cups of arugula
- 1/4 pound of capicola, sliced
- 1/4 cup of shaved parmesan cheese
- 1/4 cup of sliced red onion
- 1/4 cup of cherry tomatoes, halved
- 1/4 cup of balsamic vinaigrette
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the arugula and pat dry with paper towels.
2. Arrange the arugula on a large serving platter.
3. Add the sliced capicola on top of the arugula.
4. Sprinkle the shaved parmesan cheese, sliced red onion, and cherry tomatoes over the salad.
5. Drizzle the balsamic vinaigrette over the salad.
6. Toss the salad gently to combine all the ingredients.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 12g
- Protein: 12g
- Carbohydrates: 6g
- Fiber: 1g
- Sugar: 3g
- Sodium: 580mg
Substitutions for ingredients:
- Prosciutto or salami can be substituted for capicola.
- Feta or goat cheese can be substituted for parmesan cheese.
- Red wine vinegar can be substituted for balsamic vinaigrette.
Variations:
- Add sliced avocado or cucumber for extra flavor and texture.
- Use mixed greens instead of arugula for a different taste.
- Top the salad with toasted pine nuts or almonds for crunch.
Tips and tricks:
- Make sure to rinse and dry the arugula thoroughly to prevent a soggy salad.
- Use a sharp knife to slice the capicola thinly for easier eating.
- Drizzle the vinaigrette lightly to avoid overpowering the salad.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad on a large platter for a beautiful presentation.
- Garnish with fresh herbs such as basil or parsley.
Garnishes:
- Fresh herbs such as basil or parsley.
Pairings:
- This salad pairs well with a light white wine such as Pinot Grigio.
Suggested side dishes:
- Serve with a crusty bread or garlic bread for a complete meal.
Troubleshooting advice:
- If the salad is too dry, add more vinaigrette or a drizzle of olive oil.
- If the salad is too salty, reduce the amount of capicola or parmesan cheese.
Food safety advice:
- Make sure to wash your hands and all ingredients thoroughly before preparing the salad.
- Store any leftover salad in the refrigerator and discard after 2 days.
Food history:
- Capicola is a traditional Italian cured meat made from pork shoulder.
Flavor profiles:
- The salad has a salty and savory flavor from the capicola and parmesan cheese, balanced by the tangy balsamic vinaigrette and peppery arugula.
Serving suggestions:
- Serve as a light lunch or dinner, or as a side dish to a larger meal.
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Region: Italian