Ingredients with Measurements:
- 4 cups arugula
- 1/2 cup Pecorino Sardo cheese, shaved
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
None
Step-by-step instructions:
1. In a large bowl, combine arugula and Pecorino Sardo cheese.
2. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and black pepper.
3. Drizzle the dressing over the salad and toss to combine.
4. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: None
5. Temperature:
None
Serving size:
4 servings
Nutritional information:
Calories: 190
Fat: 17g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 320mg
Carbohydrates: 4g
Fiber: 1g
Sugar: 2g
Protein: 7g
Substitutions for ingredients:
- Arugula can be substituted with spinach or mixed greens.
- Pecorino Sardo cheese can be substituted with Parmesan or Asiago cheese.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
- Dijon mustard can be substituted with whole grain mustard or honey mustard.
Variations:
- Add sliced cherry tomatoes or roasted red peppers for extra flavor and color.
- Top with toasted pine nuts or walnuts for added crunch.
- Substitute the arugula with baby kale or watercress for a different flavor profile.
Tips and tricks:
- Use a vegetable peeler to shave the Pecorino Sardo cheese into thin strips.
- Dress the salad just before serving to prevent the arugula from wilting.
- Use a high-quality extra-virgin olive oil for the best flavor.
Storage instructions:
This salad is best served immediately and should not be stored.
Reheating instructions:
None
Presentation ideas:
Serve the salad in a large bowl or on individual plates. Garnish with additional shaved Pecorino Sardo cheese and a sprinkle of black pepper.
Garnishes:
Additional shaved Pecorino Sardo cheese and black pepper.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Serve with crusty bread or a side of roasted vegetables.
Troubleshooting advice:
If the dressing is too tart, add a pinch of sugar to balance the flavors.
Food safety advice:
Wash the arugula thoroughly before using.
Food history:
Pecorino Sardo is a hard, salty sheep's milk cheese from the island of Sardinia in Italy. It is often used in salads and pasta dishes.
Flavor profiles:
This salad has a peppery flavor from the arugula and a salty, nutty flavor from the Pecorino Sardo cheese. The dressing adds a tangy sweetness from the balsamic vinegar.
Serving suggestions:
Serve this salad as a light lunch or as a side dish with dinner.
Related Categories
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Region: Italian