Ensalada de Rúcula

Nutrition · per serving

Steps

1. 1

   Rinse the arugula in very cold water if needed, then dry it thoroughly in a salad spinner or with clean kitchen towels. Dry leaves help the dressing cling instead of sliding off.

   100 g arugula
2. 2

   Toast the pine nuts in a dry small pan over medium-low heat for 2-3 minutes, shaking often, until lightly golden and fragrant. Remove immediately to a plate so they do not keep cooking and turn bitter.

   20 g pine nuts
3. 3

   In a small bowl, whisk together the lemon juice, extra-virgin olive oil, fine salt, and black pepper until slightly thickened and emulsified.

   20 ml lemon juice30 ml extra-virgin olive oil2 g fine salt1 g black pepper, freshly ground
4. 4

   Place the arugula in a mixing bowl and drizzle with most of the lemon dressing. Toss gently with your hands or tongs just until the leaves are lightly coated; avoid overdressing, which can weigh the salad down.

   100 g arugula20 ml lemon juice30 ml extra-virgin olive oil2 g fine salt1 g black pepper, freshly ground
5. 5

   Transfer to plates and scatter over the shaved Parmesan and toasted pine nuts. Finish with the remaining dressing if desired, and serve immediately while the leaves are crisp and the nuts are still aromatic.

   30 g Parmesan cheese, shaved20 g pine nuts20 ml lemon juice30 ml extra-virgin olive oil2 g fine salt1 g black pepper, freshly ground

Origin & History

Simple green salads with olive oil, lemon, and hard cheese are common on Argentine tables, especially as fresh side dishes served alongside grilled meats. Ensalada de rúcula became especially popular in urban Argentine cooking, where the peppery leaf is often paired with Parmesan and nuts in an Italian-influenced style.