Fresh Arugula-Basil Salad with Parmesan
Salad
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Cook Time
10 min
Servings
4
Difficulty
Easy
Prep Time
10 Min
Description
This arugula-basil salad is a real freshness kick! The combination of the slightly nutty arugula and the aromatic basil is simply unbeatable. The whole thing is rounded off with a fine dressing of balsamic vinegar, white wine and pumpkin seed oil. The roasted pine nuts provide a great crunch and the shaved Parmesan for a spicy note. Perfect as a light appetizer or side dish for grilling. And the best part: It's super quick to prepare!
Ingredients (11 ingredients)
-
300 g Arugula
-
100 g Basil
-
60 g Pine nuts
-
3 tbsp Balsamicodunkel
-
3 tbsp White wine
-
1 tbsp OilPumpkin seed oil
-
5 tbsp OilWalnut oil
-
1 tsp Honey
-
to taste Salt
-
to taste Pepper
-
1 piece Parmesanam
Preparation (5 steps)
Toast pine nuts
Lightly toast the pine nuts in a pan without fat until they are fragrant and have a golden color. Then remove from the pan and set aside. Do NOT do this step in the Thermomix.
Prepare dressing
Add 3 tbsp balsamic vinegar, 3 tbsp white wine, 1 tsp honey, salt and pepper to the mixing bowl and mix for 10 sec/speed 3.
Add oils
Add 1 tbsp pumpkin seed oil and 5 tbsp walnut oil to the mixing bowl and mix for another 10 sec/speed 3.
Arrange salad
Wash the arugula, remove the hard stem ends and drain. Pluck basil leaves into small pieces. Arrange arugula and basil on a plate. Pour the dressing from the mixing bowl over the salad and sprinkle with the roasted pine nuts. Do NOT do this step in the Thermomix.
Shave Parmesan
Finally, shave a few strips of Parmesan over the salad and serve. Do NOT do this step in the Thermomix.
Finished cooking? Great! 🎉
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Created by
Lena Schwarz
2
Rezepte
0
Kochbücher
Source
URL
External website
Allergens
- Milk
- Nuts
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