Arugula Salad
with parmesan, toasted pine nuts and pomelo
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This simple arugula salad is one recipe that gets made on repeat in winter, at least in this house it does. The combination of peppery arugula, nutty parmesan, and toasted pine nuts is a classic combo, and for good reason – it’s delicious. This version also features the addition of pomelo, which adds an extra punch of acidity, but you can certainly use any seasonal citrus you like.
Tossing this salad together takes a few minutes, making it an ideal side to any meal. I recently had it with some Tomato Pie (recipe for that coming soon!), but it would also make a wonderful topping for a Chicken Cutlet or Pork Milanese. Or, top it with some tinned fish, tuna or sardines, and lunch is done.
The great thing about this salad is its versatility – feel free to swap out the pine nuts for walnuts, almonds, or hazelnuts, and use whatever citrus you have on hand. This combination is by far my favorite, but you can easily customize this salad it to suit your tastes or to use what you have on hand.
Ingredients
3 oz arugula about 1/2 package
1/4 cup pine nuts
1 pomelo segmented into bite-sized pieces
1 oz shredded parmesan more or less to taste
3 tbsp olive oil
1/2 lemon - juice
salt
pepper
Instructions
Preheat oven to 350°F.
Scatter pine nuts in an even layer on a baking sheet. Toast in the oven until golden brown and fragrant, about 10-15 minutes. Keep an eye on them so they don’t burn.
Segment the pomelo, you’re aiming for bite-sized pieces.
To assemble the salad, arrange the arugula on a serving dish. Top with the segmented pomelo, toasted pine nuts and lots of shredded parmesan over the top.
Drizzle with olive oil, a squeeze of fresh lemon juice and season with salt and fresh pepper.
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Beautiful beautiful 😻