Ingredients
- cups young arugula leaves, rinsed and dried
- cup cherry tomatoes, halved
- /4 cup pine nuts
- tablespoons grapeseed oil or olive oil
- tablespoon rice vinegar
- salt to taste
- freshly ground black pepper to taste
- /4 cup grated Parmesan cheese
- large avocado - peeled, pitted and sliced
Instructions
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Step 1
I begin by giving the arugula a gentle rinse under cold water, then pat it dry with a clean towel—wet leaves will dilute the dressing. Next, halve each cherry tomato and set them aside with the pine nuts. In a large bowl with a tight-fitting lid, I combine the arugula, tomatoes, pine nuts, oil, rice vinegar, and Parmesan. A pinch of sea salt and a grind of black pepper are all it needs. Seal the lid, then shake the bowl vigorously for about 10 seconds until every leaf glistens. Taste and tweak the seasoning if needed. To serve, divide the salad among chilled plates and drape the avocado slices on top. Sometimes I finish with an extra snowfall of Parmesan. There’s no cooking required, so this dish is on the table in under 10 minutes.
Chef's Tip
I always toast pine nuts in a dry skillet for 2 minutes before adding them—it deepens their flavor and adds a wonderful crunch. Watch closely, though; they can burn in a heartbeat.
Storage Tips
If you have leftovers, store the salad undressed in an airtight container in the fridge for up to a day. Keep avocado slices separate to prevent browning, and add dressing just before serving.
Variation Tips
Swap pine nuts for toasted slivered almonds or pumpkin seeds. For a heartier meal, top with grilled chicken or seared shrimp. A handful of crisp radicchio adds a pleasant bitterness.