Baby Arugula, Parmesan, and Cranberry Salad

cuisine American
difficulty Simple
season Summer
serves 4 to 6


6 cups baby arugula Parmesan Reggiano cheese, shaved with vegetable peeler 1/2 cup dried cranberries, soaked in hot water for 10 minutes and drained 1/4 cup pine nuts, toasted Fruity extra-virgin olive oil 1 lemon, cut in half and juiced Maldon Sea Salt flakes and freshly ground black pepper


  1. Place cranberries in hot water to plump for five minutes. Drain completely.
  2. Place a SMALL SKILLET over low heat and toast the pine nuts, tossing frequently until golden brown. Remove from heat and reserve nuts in a small bowl until cool. If preparing ahead, place in an airtight container for several hours.
  3. Toss arugula, cranberries, and pine nuts with a little extra virgin olive oil and lemon juice. Add Parmesan shavings. Grind with fresh black pepper and sprinkle with Maldon Sea Salt flakes.

Kitchen Notes

While many greens are marketed as pre-washed, a cold water bath actually invigorates the greens and the finished salad will look more vibrant and taste more alive. With limited ingredients, each one counts--only prepare this salad with real Parmesan Reggiano. Use a vegetable peeler to make the Parmesan shavings. Chopped Turkish apricots, sour cherries or dried and plumped blueberries would also be delicious. To plump dried fruit, simply soak in hot water for 5 minutes, drain and continue. Watch the pine nuts carefully--they burn quickly.