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Le Chaudron recipe
Salade de roquette parmesan
Arugula salad with shaved parmesan
⏱ 10 minServes 4Easy285 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)fresh arugula
200 g (7 oz)block of parmesanfor shaving
100 g (3½ oz)toasted pine nuts
100 g (3½ oz)cherry tomatoes
5 tbspextra-virgin olive oil
3 tbspbalsamic glaze
1lemonzest and juice
1 tbspacacia honey
2 clovesgarlic
1 tspDijon mustard
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 300 g (11 oz) fresh arugula
- 200 g (7 oz) block of parmesan for shaving
- 100 g (3½ oz) toasted pine nuts
- 100 g (3½ oz) cherry tomatoes
- 5 tbsp extra-virgin olive oil
- 3 tbsp balsamic glaze
- 1 lemon zest and juice
- 1 tbsp acacia honey
- 2 cloves garlic
- 1 tsp Dijon mustard
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Wash the 300 g (10½ oz) arugula in cold water to remove any grit. Spin it COMPLETELY dry so the dressing isn't watered down.
- The arugula should be bright green and crisp. If it's a little wilted, soak it 10 minutes in a bowl of ice water to CRISP it back up.
- Shave the parmesan: leave the block at room temperature for 15 minutes so it shaves more easily, then run a vegetable peeler along it into the bowl for long, thin shavings.
- Toast the 100 g (⅔ cup) pine nuts in a small dry skillet for 3 minutes, stirring constantly, until golden and fragrant.
- Wash the 100 g (⅔ cup) cherry tomatoes and halve them lengthwise.
- Make the dressing in the small bowl: remove the germ from the 2 garlic cloves and chop finely. Mix the extra-virgin olive oil, balsamic glaze, lemon juice, acacia honey, mustard, garlic, salt and pepper. Whisk.
- In the large bowl, combine the arugula, halved cherry tomatoes and half the pine nuts and parmesan shavings. Pour over the dressing and toss gently to coat.
- Divide among 4 large plates and top with the remaining parmesan and pine nuts. Grate the lemon zest over the top. Serve RIGHT AWAY while the arugula is crisp.
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