Ingredients with Measurements:
- 4 cups of arugula
- 1/2 cup of Formaggio Bastardo del Grappa, shaved
- 1/4 cup of pine nuts
- 1/4 cup of dried cranberries
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of balsamic vinegar
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the arugula and dry it with paper towels.
2. In a small skillet, toast the pine nuts over medium heat until golden brown.
3. In a large mixing bowl, combine the arugula, pine nuts, and dried cranberries.
4. In a small mixing bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
5. Drizzle the dressing over the salad and toss to combine.
6. Add the shaved Formaggio Bastardo del Grappa on top of the salad.
7. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 20g
- Carbohydrates: 12g
- Protein: 7g
Substitutions for ingredients:
- Arugula: Spinach or mixed greens
- Formaggio Bastardo del Grappa: Parmesan or Pecorino Romano
- Pine nuts: Walnuts or almonds
- Dried cranberries: Raisins or chopped dates
- Balsamic vinegar: Red wine vinegar or apple cider vinegar
Variations:
- Add sliced apples or pears for a fruity twist.
- Use honey mustard dressing instead of balsamic vinaigrette.
- Top with grilled chicken or shrimp for a protein boost.
Tips and tricks:
- Make sure to dry the arugula well to prevent the dressing from becoming watery.
- Shave the Formaggio Bastardo del Grappa thinly for a better texture.
- Toast the pine nuts in advance and store them in an airtight container for future use.
Storage instructions:
- This salad is best served immediately and should not be stored.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional pine nuts and dried cranberries.
Garnishes:
- Additional pine nuts and dried cranberries.
Pairings:
- This salad pairs well with a light white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Grilled vegetables or a side of crusty bread.
Troubleshooting advice:
- If the dressing is too tangy, add a teaspoon of honey to balance it out.
- If the salad is too dry, add more dressing or a drizzle of olive oil.
Food safety advice:
- Make sure to wash the arugula thoroughly before using it in the salad.
Food history:
- Formaggio Bastardo del Grappa is a type of cheese that originated in the Veneto region of Italy.
Flavor profiles:
- This salad has a nutty and slightly sweet flavor from the pine nuts and dried cranberries, balanced with the tangy balsamic vinaigrette and salty Formaggio Bastardo del Grappa.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish to a main course.
Related Categories
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Region: Italian