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Arugula and Cherry Tomato Salad with Shavings of Parmigiano Reggiano from Modenese White Cow and Toasted Pine Nuts

Arugula and Cherry Tomato Salad with Shavings of Parmigiano Reggiano from Modenese White Cow and Toasted Pine Nuts

@vandelli-formaggi

An explosion of freshness and Mediterranean aromas: the crunchiness of arugula, the sweetness of cherry tomatoes, the character of red onions, and the refined intensity of Parmigiano from Modenese White Cow. Toasted pine nuts and a citrusy dressing complete this salad, making it an unforgettable appetizer or side dish for true taste lovers.

Difficulty: Easy
Cooking: 0 min
Preparation: 12 min
Country: Italia

Ingredients

No. Servings
  • Arugula120g
  • Cherry tomatoes200g
  • Tropea red onion60g
  • Parmigiano Reggiano from Modenese White Cow
    Parmigiano reggiano from modenese white cow100g
  • Pine nuts20g
  • Extra virgin olive oil30mL
  • White balsamic cream
    White balsamic cream20mL
  • Fine saltto taste
  • Freshly ground black pepperto taste

Purchasable products

  • Parmigiano Reggiano Vacca Bianca Modenese 24 months Slow Food Presidia (approx. 1 KG)

    Parmigiano Reggiano Vacca Bianca Modenese 24 months Slow Food Presidia (approx. 1 KG)

    1 product
    £ 35.03
  • WHITE CREAM (150 ml)

    WHITE CREAM (150 ml)

    1 product
    £ 3.02
  • ORANGE PEARLS (50 gr)

    ORANGE PEARLS (50 gr)

    £ 6.47
  • WHITE TRUFFLE CREAM (150 ml)

    WHITE TRUFFLE CREAM (150 ml)

    £ 3.53

Preparation

  1. STEP 1 OF 5

    Wash the arugula and gently dry it. Cut the cherry tomatoes in half. Thinly slice the red onion.

  2. STEP 2 OF 5

    In a non-stick pan, toast the pine nuts over medium heat for 2-3 minutes, stirring often, until they are golden and fragrant. Let cool.

  3. STEP 3 OF 5

    In a large bowl, combine the arugula, cherry tomatoes, onion, and shavings of Parmigiano Reggiano from Modenese White Cow.

  4. STEP 4 OF 5

    In a small bowl, emulsify the extra virgin olive oil with the white balsamic cream, salt, and pepper.

  5. STEP 5 OF 5

    Pour the dressing over the salad, gently mix to avoid damaging the leaves and Parmigiano shavings. Finish with the toasted pine nuts and, if desired, a few more shavings of Parmigiano for decoration.

Suggestions

  • To impress:

  • Alternative cream

General Information

Storage notes

In the refrigerator for up to 1 day, covered with plastic wrap. Dress only at the moment of serving to maintain freshness and crunchiness.

Origin

Italia, Emilia Romagna

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)158.16
Carbohydrates (g)2.5
of which Sugars (g)2.49
Fat (g)12.62
of which Saturates (g)4.31
Protein (g)8.29
Fiber (g)0.96
Sale (g)0.11
  • Proteins
    8.29g·34%
  • Carbohydrates
    2.5g·10%
  • Fats
    12.62g·52%
  • Fibers
    0.96g·4%