Ingredients with Measurements:
- 4 cups arugula
- 1/2 cup Piave cheese, shaved
- 1/4 cup pine nuts
- 1/4 cup dried cranberries
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse and dry arugula leaves.
2. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
3. In a large salad bowl, combine arugula, Piave cheese, pine nuts, and dried cranberries.
4. Drizzle the dressing over the salad and toss to coat evenly.
5. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- None
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 250
- Total fat: 20g
- Saturated fat: 5g
- Cholesterol: 15mg
- Sodium: 200mg
- Total carbohydrates: 14g
- Dietary fiber: 2g
- Sugars: 10g
- Protein: 7g
Substitutions for ingredients:
- Arugula can be substituted with spinach or mixed greens.
- Piave cheese can be substituted with Parmesan or Pecorino Romano.
- Pine nuts can be substituted with walnuts or almonds.
- Dried cranberries can be substituted with raisins or chopped dates.
Variations:
- Add sliced apples or pears for a sweet and crunchy twist.
- Substitute the dried cranberries with fresh strawberries or blueberries for a summery flavor.
- Add grilled chicken or shrimp for a protein boost.
Tips and tricks:
- To make the salad more filling, add cooked quinoa or farro.
- Toast the pine nuts in a dry skillet over medium heat for a few minutes to enhance their flavor.
- Use a vegetable peeler to shave the Piave cheese into thin slices.
Storage instructions:
- This salad is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large, shallow bowl to show off the colorful ingredients.
- Garnish with extra shaved Piave cheese and a sprinkle of freshly ground black pepper.
Garnishes:
- Extra shaved Piave cheese
- Freshly ground black pepper
Pairings:
- This salad pairs well with a light white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Grilled chicken or shrimp
- Garlic bread
Troubleshooting advice:
- If the dressing is too tart, add more honey to balance the flavors.
- If the salad is too dry, add more dressing or a drizzle of olive oil.
Food safety advice:
- Make sure to rinse and dry the arugula thoroughly to remove any dirt or debris.
- Store leftovers in the refrigerator and discard after 2 days.
Food history:
- Piave cheese is a hard, cow's milk cheese from the Veneto region of Italy. It is named after the Piave River, which runs through the region.
Flavor profiles:
- The peppery arugula pairs well with the nutty Piave cheese and sweet dried cranberries. The dressing adds a tangy and slightly sweet flavor.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish with grilled chicken or shrimp.
Related Categories
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Region: Italian