Description
A vibrant Italian salad combining peppery arugula, toasted walnuts, and shaved parmesan. This balanced dish offers salt, crunch, and earthy depth, making it a bold alternative to bland greens.
Ingredients
Arugula, 6 ounces
Walnuts, 1/3 cup
Parmesan, 1 cup shaved
Olive Oil, 2 tbsp
Garlic, 1 clove (optional)
Salt, to taste
Instructions
Toast the Walnuts: Warm oil in skillet over medium heat. Add walnuts with garlic and stir constantly for 3–4 minutes until golden-brown. Transfer to plate to cool.
Prepare Arugula: Rinse greens and dry thoroughly. Heap into large bowl. Sprinkle salt evenly across greens.
Combine Final Elements: Top with cooled walnuts and parmesan shards. Toss gently with hands until fully incorporated.
Serve Immediately: Divide among plates while remaining texture-separated. Add extra parmesan at table.
Notes
Use room-temperature walnuts for even browning
Halve recipe if parmesan crumbles from moisture
Replace garlic with 1 tsp smoked paprika for heat
Shave cheese with mandoline for texture
Avoid over-tossing to preserve arugula
Avoid dry oil soaking into greens
- Prep Time: 10
- Cook Time: 15
- Category: General
- Method: Toasting/Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (1/4 recipe)
- Calories: 160
- Sugar: 0g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 2g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
