Arugula Salad With Truffle Oil Balsamic Vinaigrette Recipe

I absolutely love this recipe because the combination of peppery arugula and the luxurious touch of truffle oil makes my taste buds dance with joy. Plus, the crunchy toasted pine nuts and savory Parmesan create such an irresistible mix of textures and flavors that I can’t help but crave more!

The distinctively peppery taste of arugula dazzles my palate, especially when paired with something sweet, like a cherry tomato. I often toast pine nuts and scatter them over my arugula salads, but the real reason why I love this salad is the luxurious truffle oil balsamic vinaigrette that I create with extra virgin olive oil.

It infuses each bite with its earthy, aromatic depth.

Ingredients

Arugula:
It’s a green that is peppery and rich in vitamins A, C, and K.

It’s dense with nutrients.

Cherry Tomatoes:
Brimming with antioxidants such as lycopene, bringing sweetness and color.

Parmesan Cheese:
Delivers calcium and protein; enriches the salad.

Pine Nuts:
Rich in healthy fats and protein, they add a pleasant crunch.

Truffle Oil:
Gives the vinaigrette a deep flavor and a rich, earthy aroma.

Balsamic Vinegar:
Provides sweetness with a sharp edge that complements and balances the flavors in the salad.

Dijon Mustard:
Adds a zesty jolt that takes the vinaigrette to another level.

Ingredient Quantities

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• 4 cups fresh arugula
• 1 cup cherry tomatoes, halved
• 1/4 cup shaved Parmesan cheese
• 1/4 cup toasted pine nuts
• 3 tablespoons extra virgin olive oil
• 1 tablespoon truffle oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste

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Instructions

1. Start with the arugula: Wash and dry it thoroughly. Next, place the arugula in a large salad bowl.

2. Place the halved cherry tomatoes in the bowl with the arugula.

3. Shaved Parmesan cheese should be sprinkled over the arugula and cherry tomatoes.

4. To get a delightful crunch in your salad, add some toasted pine nuts.

5. In a different small bowl, combine the extra virgin olive oil and truffle oil to prepare the vinaigrette. Whisk the oils together until fully combined.

6. Add the balsamic vinegar to the oil mixture and keep whisking until you have an emulsion.

7. Combine the Dijon mustard and the smooth, creamy dressing. Whisk until blended.

8. Add salt and freshly ground black pepper to taste to the vinaigrette.

9. Pour the truffle oil balsamic vinaigrette over the arugula mixture in the large bowl.

10. Toss the salad gently to ensure all components are evenly coated in the dressing. Serve immediately.

Equipment Needed

1. Large salad bowl
2. Small bowl
3. Salad spinner or clean kitchen towel (for drying arugula)
4. Whisk
5. Measuring spoons
6. Knife (for halving cherry tomatoes)
7. Cutting board
8. Spoon or salad tongs (for tossing the salad)

FAQ

• Q: Can I substitute arugula with another type of greens?Yes, you can use spinach or a mix of baby greens if you want a milder flavor.
• Q: Is there an alternative to pine nuts if I have a tree nut allergy?Sunflower seeds or pumpkin seeds, when roasted, offer a fantastic nut-free substitute.
• Q: Can I prepare the dressing in advance?Q: Can the vinaigrette be made ahead of time, and if so, how long can it be stored and where?
• Q: Is it possible to make this salad vegan?A: Yes. Just leave out the Parmesan cheese, or use a vegan cheese substitute.
• Q: How should I store leftovers?Leftover salad can be kept in the refrigerator for up to 1 day, stored in an airtight container, but remember: it is best eaten fresh.
• Q: Can I use regular olive oil instead of extra virgin olive oil?You can use standard olive oil, but it’s best to use extra virgin olive oil for its better taste.

Substitutions and Variations

Arugula can be replaced with baby spinach or mixed baby greens.
Using grape tomatoes or diced Roma tomatoes to substitute for cherry tomatoes
Pecorino Romano, shaved, or feta cheese, crumbled, for Parmesan cheese
Toasted walnuts or almonds can be substituted for pine nuts.
Substituting lemon juice or red wine vinegar for balsamic vinegar

Pro Tips

1. Upgrade the Mustard For added depth of flavor, consider using whole grain Dijon mustard instead of smooth. It adds a subtle texture and complexity.

2. Chill Your Vegetables Before assembling the salad, chill the arugula and cherry tomatoes for at least 30 minutes. This will enhance the crispness and freshness of your salad.

3. Balance the Vinaigrette Taste the vinaigrette before dressing the salad. If it seems too tangy, add a pinch of sugar or a drizzle of honey to balance the acidity of the balsamic vinegar.

4. Toast Pine Nuts Carefully When toasting pine nuts, stir them frequently in a dry skillet over medium heat. Pine nuts can burn quickly, so keep an eye on them for a perfect toast.

5. Serving Suggestion Pair this salad with crusty bread or a light pasta dish to create a well-rounded meal. The bread can be used to soak up any extra vinaigrette.