Ingredients with Measurements:
- 2 cups baby arugula
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1/2 cup Pecorino d'Abruzzo cheese, shaved
- 1/4 cup pine nuts, toasted
- 1/4 cup extra-virgin olive oil
- 2 tbsp lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the arugula, artichoke hearts, Pecorino d'Abruzzo cheese, and pine nuts.
2. In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper.
3. Drizzle the dressing over the salad and toss to coat.
4. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 270
- Fat: 23g
- Carbohydrates: 8g
- Protein: 9g
- Fiber: 3g
Substitutions for ingredients:
- Baby spinach or mixed greens can be used instead of arugula.
- Parmesan or Romano cheese can be used instead of Pecorino d'Abruzzo.
- Walnuts or almonds can be used instead of pine nuts.
Variations:
- Add sliced cherry tomatoes or roasted red peppers for extra flavor.
- Top with grilled chicken or shrimp for a complete meal.
Tips and tricks:
- Toast the pine nuts in a dry skillet over medium heat until golden brown.
- Use a vegetable peeler to shave the cheese into thin strips.
- Make the dressing ahead of time and store in the refrigerator until ready to use.
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 or individual plates.
- Garnish with additional shaved cheese and pine nuts.
Garnishes:
- Additional shaved cheese and pine nuts.
Pairings:
- This salad pairs well with grilled meats or seafood.
Suggested side dishes:
- Garlic bread or roasted vegetables.
Troubleshooting advice:
- If the dressing is too tart, add a pinch of sugar to balance the flavors.
Food safety advice:
- Make sure to thoroughly wash the arugula before using.
Food history:
- Pecorino d'Abruzzo is a sheep's milk cheese that is produced in the Abruzzo region of Italy.
Flavor profiles:
- The salad is tangy from the lemon juice and Pecorino d'Abruzzo cheese, with a nutty crunch from the pine nuts.
Serving suggestions:
- Serve as a light lunch or as a side dish for dinner.
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Region: Italian