Recipes › Salad › Arugula Pear And Parmesan Salad Recipe

Arugula Pear And Parmesan Salad Recipe

Recipe by Pedro M. A. Neves

This classic Italian salad balances peppery arugula with sweet pear slices and sharp Parmigiano-Reggiano shavings for a sophisticated first course or light lunch. The simple vinaigrette of quality olive oil and aged balsamic vinegar lets each ingredient shine with its natural flavors. Traditionally served in Northern Italy, this salad exemplifies the regional approach of using seasonal produce and excellent pantry staples.

Ingredients

• 200 g fresh arugula (about 6 cups loosely packed)
• 2 firm Bosc or Bartlett pears (about 400 g)
• 80 g Parmigiano-Reggiano cheese
• 60 ml (1/4 cup) extra virgin olive oil
• 20 ml (1.5 tablespoons) aged balsamic vinegar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 30 g (1/4 cup) toasted pine nuts (optional)

Instructions

1. Rinse the arugula under cold water and spin dry in a salad spinner or pat with clean kitchen towels until completely dry. Damp greens will dilute the dressing.

2. Wash the pears and cut them in half lengthwise. Scoop out the core with a melon baller or small spoon, then slice each half into thin, even slices approximately 1/4 inch (6 mm) thick.

3. Drizzle the pear slices immediately with lemon juice and toss gently to prevent browning from oxidation.

4. In a small bowl or measuring cup, whisk together the extra virgin olive oil, aged balsamic vinegar, salt, and freshly ground black pepper until emulsified. Taste and adjust seasoning if needed.

5. Place the dry arugula in a large shallow bowl or on individual plates. Drizzle approximately 30 ml (2 tablespoons) of the vinaigrette over the greens and toss gently to coat evenly.

6. Arrange the lemon-dressed pear slices on top of the dressed arugula in an overlapping pattern.

7. Using a vegetable peeler or a sharp knife, shave thin ribbons of Parmigiano-Reggiano cheese directly over the top of each salad. Aim for approximately 20 g (about 7-8 shavings) per serving.

8. If using pine nuts, scatter the toasted nuts evenly over the top of each serving for added texture and richness.

Substitutions

• For a vegan version, replace Parmigiano-Reggiano with nutritional yeast or crispy fried sage leaves
• Substitute aged balsamic vinegar with white wine vinegar or sherry vinegar for a lighter acidity
• Use walnuts or almonds instead of pine nuts for a different flavor profile
• Replace fresh pears with sliced crisp apples or ripe figs when pears are out of season

Tips

• Always use high-quality extra virgin olive oil and aged balsamic vinegar—the simplicity of this salad showcases these ingredients, so their quality matters significantly
• Assemble the salad just before serving to prevent the pear slices from browning and the arugula from becoming soggy

This salad reflects the Italian philosophy of simplicity and ingredient quality, particularly from regions like Emilia-Romagna where Parmigiano-Reggiano is produced and paired with local seasonal fruits. In Italian cuisine, such composed salads are typically served as an antipasto or primo piatto, celebrating the natural flavors of each component rather than masking them with heavy dressings.

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