Insalata di rucola
Insalata di rucola, from above
VegItaly

Insalata di rucola

Peppery rocket, shaved parmesan, lemon. Five minutes and it tastes like a trattoria.

10 minTime
6 gProtein each
mildSpice
The trattoria side2 chapters · 1 min read

Make it your way

Grandma's wayRocket, parmesan shavings, lemon and olive oil.
The original
157kcalsame
6 gproteinsame
1 gfibresame
10minutessame

Insalata di rucola.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Rocket leaves (arugula)4 big handfuls
Tomato1 cup cherry tomatoes, halved
Parmesanshaved, a generous handful
Pine nuts2 tbsp, toasted
Olive oil2 tbsp
Lemon juice1½ tbsp
Salta pinch
Black peppercracked

Method

3 steps
  1. 1Toast pine nuts in a dry pan, shaking often.
  2. 2Whisk oil, lemon, salt and pepper.
  3. 3Toss rocket and tomatoes with the dressing, then shave parmesan over and scatter pine nuts.
Serve it like this

Pile loosely on a flat plate, shave cheese over at the table and serve right away before the leaves wilt.

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Make it a meal

What goes with Insalata di rucola: a bread or rice, a side, something to drink and something sweet.

Bread or rice Risotto ai funghi45 min
Bread or rice Focaccia barese60 min
With a main Pizza margherita40 min
With a main Attiéké with grilled fish50 min
To drink Caffè latte5 min
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