Ingredients with Measurements:
- 4 cups arugula
- 1/2 cup Pecorino di Filiano, shaved
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed: None
Step-by-step instructions:
a. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper.
b. In a large bowl, add the arugula and Pecorino di Filiano.
c. Drizzle the dressing over the salad and toss to combine.
d. Serve immediately.
10 minutes
5. Temperature: Room temperature
Serving size: 4 servings
Nutritional information:
- Calories: 160
- Fat: 14g
- Carbohydrates: 5g
- Protein: 5g
- Fiber: 1g
Substitutions for ingredients:
- Arugula can be substituted with baby spinach or mixed greens.
- Pecorino di Filiano can be substituted with Parmesan or Asiago cheese.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add sliced strawberries or pears for a sweet twist.
- Top with toasted pine nuts or walnuts for added crunch.
- Use a different type of cheese, such as feta or goat cheese.
- Add grilled chicken or shrimp for a protein boost.
Tips and tricks:
- Use a vegetable peeler to shave the Pecorino di Filiano into thin slices.
- Massage the arugula with a little bit of olive oil before adding the dressing to make it more tender.
- Make the dressing ahead of time and store it in the fridge for up to a week.
Storage instructions:
- Store any leftover salad in an airtight container in the fridge for up to 2 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 or individual plates.
- Garnish with fresh herbs, such as basil or parsley.
Garnishes:
- Fresh herbs, such as basil or parsley.
- Toasted nuts, such as pine nuts or walnuts.
Pairings:
- This salad pairs well with grilled meats, such as steak or chicken.
- Serve with a side of crusty bread or crackers.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts.
- Grilled corn on the cob.
- Quinoa or rice pilaf.
Troubleshooting advice:
- If the dressing is too tart, add more honey to balance the flavors.
- If the arugula is too bitter, add a pinch of sugar to the dressing.
Food safety advice:
- Wash all produce thoroughly before using.
- Store any leftovers in the fridge and consume within 2 days.
Food history:
- Pecorino di Filiano is a type of Italian cheese made from sheep's milk. It is named after the town of Filiano in the Basilicata region of Italy.
Flavor profiles:
- This salad has a balance of sweet and tangy flavors from the honey and balsamic vinegar, and a salty kick from the Pecorino di Filiano.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish for dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian