What makes a salad eight hundred percent better?
Say it with me. CHEEEEEESE.
This felt like the perfect recovery meal after a holiday filled with red, white and blue indulgence. You don’t detox with cheese? Trust me, you do when the cheese is this good.
I made this one up.
We’re right in the middle of summer and I’m loving it. I want to eat salads—big, bold salads packed with texture and flavor.
But not the boring kind. Greens are the base, yes, but I also want bacon crumbs, toasted almonds, crispy onion strings, several cheeses, eggs, tart dried cherries, grilled peaches, a warm bacon dressing and a drizzle of buffalo ranch—basically everything but the kitchen sink.
Dinner, anyone?
A few weeks ago we had lunch at the Shoreby Club in Cleveland before my brother’s wedding. I ordered a strawberry, shrimp and goat cheese salad (heavenly), and noticed the kale reggiano salad was a crowd favorite. I’d dismissed it at first because I’m picky about kale, until I realized it used baby kale. Baby kale is milder, more tender, and much easier to love. Baby kale = win.
If you know someone who isn’t crazy about kale, this is the salad to convert them. It’s not just the tender baby kale but the outrageously generous amount of cheese—Parmigiano-Reggiano grated finely so it blends into the greens and adds salty, savory depth.
The salad is simple: lots of baby kale and baby arugula, tons of finely grated Parmigiano-Reggiano, fresh oregano leaves, toasted pine nuts and a bright champagne vinaigrette. At the last minute I topped mine with sliced avocado and fresh raspberries from my in-laws’ patch.
You absolutely don’t need the avocado or berries—the greens, cheese and pine nuts alone are a flawless summer salad: light, satisfying, and versatile enough to serve before almost any main dish. But fruit adds a touch of sweetness that pairs beautifully with peppery arugula, if you want a more substantial plate.
Honestly, if I can make this, you can too. It comes together fast and feels fancy without being fussy.
Also: since it was Monday, there was plenty of room for a margarita. Because balance.
Arugula Kale Reggiano Salad
2
to 4
25
Pin Recipe
Leave a Review »
Ingredients
- 6 cups baby arugula
- 6 cups baby kale
- 1/4 teaspoon white pepper
- 1/8 teaspoon salt
- 4 ounces Parmigiano-Reggiano, freshly finely grated
- 2 tablespoons fresh oregano leaves
- 1/4 cup pine nuts, toasted
- 2 avocados, sliced
- 2/3 cup fresh raspberries or blackberries
Champagne Vinaigrette
- 1/4 cup champagne vinegar
- 1/2 lemon, juiced
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 garlic clove, freshly grated
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon crushed red pepper
- 1/3 cup olive oil
Instructions
-
To toast the pine nuts, place them in a small saucepan over medium-low heat. Shake the pan and stir frequently for 4 to 5 minutes, until golden and fragrant. Remove from heat and toss a few more times to prevent burning.
-
Place the greens in a large bowl and toss with the salt and white pepper. Add 2 tablespoons of the champagne vinaigrette and toss until the greens are well coated—this helps the finely grated cheese adhere. Add the cheese and toss repeatedly until fully incorporated. Fold in the oregano leaves. Divide the greens onto plates, sprinkle with pine nuts, add more dressing to taste, and top with avocado, berries and extra cheese. Season to taste and serve.
Champagne Vinaigrette
-
Whisk together the vinegar, honey, lemon juice, Dijon, grated garlic, salt, pepper and red pepper in a bowl. While whisking, slowly stream in the olive oil until the dressing emulsifies. Store refrigerated up to one week.
Did you make this recipe?
Be sure to tag your photos with the recipe name and share with friends. I appreciate you so much!
And room for ice cream. Totally.