Ingredients with Measurements:
- 4 cups of arugula
- 1/2 cup of Pecorino di Farindola cheese, shaved
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of honey
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the arugula and pat it dry with paper towels.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
3. In a large bowl, toss the arugula with the dressing until it is evenly coated.
4. Divide the arugula among four plates.
5. Top each plate with the shaved Pecorino di Farindola cheese.
6. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 0 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 16g
- Carbohydrates: 5g
- Protein: 6g
Substitutions for ingredients:
- Arugula can be substituted with baby spinach or mixed greens.
- Pecorino di Farindola cheese can be substituted with Parmesan or Asiago cheese.
Variations:
- Add sliced cherry tomatoes or roasted red peppers for extra flavor and color.
- Add toasted pine nuts or walnuts for crunch.
Tips and tricks:
- Use a vegetable peeler to shave the Pecorino di Farindola cheese.
- Make the dressing ahead of time and store it in the refrigerator until ready to use.
- Use a salad spinner to remove excess water from the arugula.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to two days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad on a large platter for a family-style presentation.
- Garnish the salad with fresh herbs, such as parsley or basil.
Garnishes:
- Fresh herbs, such as parsley or basil.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve this salad as a side dish with grilled vegetables or roasted potatoes.
Troubleshooting advice:
- If the dressing is too tart, add more honey to balance the flavors.
Food safety advice:
- Wash all produce thoroughly before using.
Food history:
- Pecorino di Farindola is a sheep's milk cheese that is produced in the Abruzzo region of Italy.
Flavor profiles:
- The arugula adds a peppery flavor to the salad, while the Pecorino di Farindola cheese adds a salty and nutty flavor.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish with dinner.
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Region: Italian