Insalata di Rucola e Parmigiano

Nutrition · per serving

Steps

1. 1

   Rinse the rocket if needed and dry it very well; any excess water will dilute the dressing and make the leaves collapse too quickly. Put the rocket into a wide serving bowl. Shave the Parmigiano if it is not already shaved.

   80 g rocket40 g Parmigiano-Reggiano, shaved
2. 2

   Toast the pine nuts in a dry small frying pan over medium-low heat for 2-3 minutes, shaking often, until lightly golden and fragrant. Remove them 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, lemon zest, extra-virgin olive oil, fine sea salt, and black pepper until slightly thickened and emulsified.

   15 ml lemon juice1 tsp lemon zest20 ml extra-virgin olive oil1/4 tsp fine sea salt1/8 tsp black pepper, freshly ground
4. 4

   Pour the dressing over the rocket and toss very gently with your hands or two spoons just until the leaves are lightly coated. Do not overdress; the salad should stay airy rather than heavy.

   80 g rocket15 ml lemon juice1 tsp lemon zest20 ml extra-virgin olive oil1/4 tsp fine sea salt1/8 tsp black pepper, freshly ground
5. 5

   Top with the shaved Parmigiano and toasted pine nuts. Serve immediately while the nuts are still slightly warm and the rocket is crisp.

   40 g Parmigiano-Reggiano, shaved20 g pine nuts

Origin & History

Rucola with Parmigiano is a classic Italian pairing, especially common in central and northern Italy, where peppery greens are often served simply with good olive oil, lemon, and cheese. The dish reflects the Italian approach of using a few high-quality ingredients and minimal handling to create a fresh, balanced antipasto or side.