We were introduced to Wilted Arugula Salad on our first trip to Buenos Aires. We initially thought this lovely salad had perhaps been prepared well ahead of serving, but we were advised that this is the way Porteños enjoy their Arugula salad. The lemon juice really enhances and permeates the arugula and the rich, salty Parmigiano Reggiano cheese shavings add the perfect finishing touch to this very refreshing and colorful salad.
Serve Wilted Arugula Salad as a starter for a spicy dish like Sichuan Noodles with Pork; it is a great also when served aside grilled meats or other well-seasoned meat dishes such as Chicken Abruzzese, providing a fresh, bracing complement to rich meats and poultry. Wilted Arugula Salad makes for a tasty, light lunch with a bit of fresh, crusty bread on the side. We recommend using wild arugula when preparing Wilted Arugula Salad for its more pronounced, slightly bitter taste but regular arugula will do too; a combination of wild arugula and cress in this salad is also very good.
Prep Time: 10 minutes, Total Time: 30 minutes. Serves 2.
Ingredients:
- 1 Tb minced Shallot
- 2 Tbs freshly-squeezed Lemon Juice
- 1/8 tsp ground Black Pepper
- Pinch of fine Sea Salt
- ¼ cup Extra Virgin Olive Oil
- 3 ½ oz Wild Arugula
- Parmigiano Reggiano shavings
Preparation:
- Combine the minced shallot, lemon juice, black pepper, sea salt and extra virgin olive oil in a deep bowl and vigorously whisk the dressing together.
- Rinse the arugula and shake all excess water from it. Tear the arugula into smaller pieces and add to the dressing in the bowl.
- Mix the arugula and the dressing and “pound” the salad with your salad tongs to bruise the leaves.
- Let the salad rest for 20 to 30 minutes prior to plating.
- Plate the Wilted Arugula Salad, top each with Parmigiano Reggiano shavings and serve.
