Arugula Salad with Pear, Walnuts, and Parmesan
Peppery arugula tossed with sliced ripe pear, toasted walnuts, and shaved Parmesan, dressed in a sharp lemon vinaigrette. The bitterness of the greens against sweet fruit and nutty cheese creates a salad that actually excites.
Ingredients
- 100 garugula
- 1 pears
- 50 gparmesan cheese
- 50 gwalnuts
- to tasteextra virgin olive oil
- to tastebalsamic vinegar
- to tastesalt and pepper
Method
- Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, shaking the pan often, until they smell nutty and turn a shade darker. Transfer immediately to a plate so they don't burn from residual heat.
- Slice the pears lengthwise into thin wedges. If they're very ripe, leave the skin on for contrast; if firm, peel first. Use a vegetable peeler to shave the Parmesan into wide, thin ribbons — they should curl slightly, which looks beautiful on the plate.
- In a small bowl or jar, combine extra virgin olive oil, balsamic vinegar, a pinch of salt, and freshly ground black pepper. Whisk briskly until the dressing emulsifies and thickens slightly. Taste and adjust — it should be punchy enough to stand up to the peppery arugula.
- Pile the arugula loosely in a large bowl — don't pack it down. Add the pear slices and toasted walnuts. Drizzle the dressing over and toss gently with your hands or tongs, lifting from the bottom so every leaf gets coated.
- Transfer to a serving platter, scatter the Parmesan shavings on top (add them last so they stay visible and don't wilt into the leaves), and serve immediately while the arugula is still perky.
FAQ
Arugula wilts quickly because its thin leaves have a high water content and are very sensitive to oil, acid, and warmth. Always dress arugula salad immediately before serving — never more than 5 minutes ahead. Keep the leaves in ice-cold water for 10 minutes before serving to refresh them, then spin or pat completely dry, since any surface moisture accelerates wilting. Store undressed leaves in a sealed container lined with paper towel in the coldest part of the fridge (around 2°C) for up to 3 days. Dress the salad directly on the plate rather than in a bowl to minimise tossing and bruising. Use a light hand with the dressing — arugula needs just a thin coating, not a pool of oil.
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Comments (1)
The knife work is what makes this arugula salad with pear, walnuts, and parmesan special. Every piece of arugula cut to the same size means every forkful is balanced. It's the kind of detail you taste but can't quite identify.