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 olive oil and lemon juice. Add Parmesan shavings. Grind with fresh black pepper and sprinkle with Maldon Sea Salt flakes.