Description
A refreshing Italian salad featuring peppery arugula and toasted pine nuts. A light olive oil dressing with optional lemon juice creates a harmonious balance of crunch, nuttiness, and a silky finish. Perfect for quick lunches, picnics, or as a sophisticated starter.
Ingredients
5 ounces arugula, fresh leaves, washed and dried
1/4 cup pine nuts, unsalted, raw or roasted
2 tablespoons olive oil, extra-virgin grade
1 tablespoon lemon juice, optional for brightness
salt, to taste, for seasoning
Instructions
Rinse arugula in cold water, spin dry, and trim stems.
Toast pine nuts in a skillet over medium heat for 2-3 minutes until fragrant.
In a small bowl, whisk olive oil, lemon juice (if using), and a pinch of salt until emulsified.
Place arugula in a serving bowl and sprinkle toasted pine nuts on top.
Drizzle dressing evenly over the salad and gently toss to combine.
Adjust seasoning independently after tossing, if needed, then serve immediately.
Notes
Toast the pine nuts precisely, removing them from heat when edges turn golden to avoid bitterness.
Use room-temperature arugula to ensure even dressing absorption.
Add salt post-tossing to manipulate flavor balance.
Opt for fresh, dense arugula with no wilted or yellow leaves.
If under-dressed, add another 1/2 teaspoon of oil before serving.
Check for presence of pesticides; opt for pre-washed arugula if preferred.
- Prep Time: 10
- Cook Time: 5
- Category: General
- Method: Toasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 0g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
