Go Back

Arugula Kale Reggiano Salad

5 from 2 votes
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 cheese, freshly finely grated (plus extra for topping)
  • 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 back and forth and toss with a wooden spoon for 4 to 5 minutes, until the nuts turn golden and fragrant. Remove from heat immediately and toss a few more times.]
  • Place the greens in a large bowl and toss with the salt and white pepper. Add 2 tablespoons of the champagne vinaigrette to the greens and toss well until the all of the greens are coated – this will help the finely grated cheese stick. Add the cheese on the greens and toss well – toss over and over until the cheese is all incorporated. Toss in the oregano leaves. Serve the greens in heaping piles on plates and cover with a few spoonfuls of pine nuts. Add the dressing and toss gently on the plate. Top with avocado and raspberries and extra cheese. Season additionally if desired. Eat!

champagne vinaigrette

  • Combine vinegar, honey, lemon juice, dijon, garlic, salt, pepper and red pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.
Instagram

Did you make this recipe?

Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!