Tom basically thinks arugula is the best thing since sliced bread (actually, he likes arugula way more than sliced bread). He prefers I only use it raw so that it retains all of its peppery bite. I love it, too, so I can’t say I blame him.
I came across this recipe recently and had all the ingredients to make it, except the endive (but, conveniently, the next day was grocery day). This salad provides a great combination of peppery arugula, salty cheese, and a zing from the lemon juice. Pine nuts add crunch and, while pricey, are a favorite of mine. I try to keep some in the freezer so I can use them in things like this but if you don’t have any and don’t want to buy them, I think slivered almonds or even some toasted pepitas would be great here, too. (And yes, I totally over-toasted mine. Those are the breaks when you have to chase down/clean up after an almost 2-year old who pulled everything off the counter while you turned your back for 4 seconds.)
Arugula and Endive Salad with Pine Nuts and Parmesan
Adapted from Food & Wine
3 Tbsp. pine nuts
2.5 Tbsp. extra virgin olive oil
1.5 Tbsp. fresh lemon juice
2 Belgian endives, thinly sliced
6 oz. baby arugula
1 cup grape or cherry tomatoes, halved
1/4 cup Parmesan shavings
salt and pepper to taste
In a small skillet, toast the pine nuts over medium-low heat, shaking the skillet occasionally, until golden and fragrant, about 4 minutes.
In a large bowl, combine the olive oil with the lemon juice and season with salt and pepper. Add the endive, arugula, tomatoes, Parmesan cheese shavings and the toasted pine nuts and toss thoroughly. Serve immediately.