This is the most simple salad, but every time I make it people rave about it.  The best time to eat Arugula is in the summer when it's fresh and local, but I love it any time of the year.  This is a very common salad in Italy and I fell in love with it when traveling there.  You can find it at many local Italian restaurants too.

Ingredients:

Arugula - 2 bunches or 1 package
Parmigiano Reggiano Cheese, freshly grated (to taste)
Balsamic Vinegar
Olive Oil
Sea Salt
Freshly Ground Black Pepper
Toasted Pine Nuts (optional)


All ingredients should be added according to your taste. I free pour all of it so it's hard to get these down to exact proportions. A good starting point is 2 TBSP each of Balsamic Vinegar and Olive Oil. The most important thing with this salad is to make sure your ingredients are top notch.  No powdered Parmesan Cheese allowed!  Sea Salt has a much more pleasing flavour than table salt and freshly grinding the salt and pepper makes a world of difference.  If you can afford to splurge on imported non-filtered virgin olive oil and a good quality balsamic vinegar, it takes things to a whole new level.


In the summer I like to swap fresh lemon juice for the vinegar for a lighter, zestier flavour. In the fall, I add slices of Bartlett Pears, ripe off the tree.

Give the recipe a try and let me know what you think!