TABELIAAUTHENTIC RECIPE
Insalata di Rucola con GranaArugula and Grana Padano Salad
A classic Milanese salad of arugula and Grana Padano. Thin cheese shavings combine with the peppery leaves to make a refreshing accompaniment after meat dishes or fried foods.
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Ingredients (2 servings)
- Arugula80 g
- Grana PadanoShave thinly with a vegetable peeler40 g
- Extra virgin olive oil30 ml
- White wine vinegar15 ml
- Black peppera little
- Salta little
Method
Wash and drain the arugula
- 1 Wash the arugula and drain well.
Shave the Grana Padano
- 1 Shave the Grana Padano thinly with a vegetable peeler.
Make the dressing
- 1 Combine the olive oil, white wine vinegar, salt and black pepper in a bowl to make the dressing.
Dress and serve
- 1 Pour the dressing over the arugula and toss gently. Top with the Grana Padano and serve immediately.
About this dish
At Milanese tables, arugula salad sometimes follows fried foods or meat dishes such as cotoletta alla milanese. Insalata di rucola con grana combines peppery leaves with thin shavings of cheese, making a light contorno characteristic of Lombardy.
Grana Padano is a representative cheese of the Po Valley, deeply established on northern Italian tables as an aged cheese suited to everyday use. Pairing the bitterness of arugula with the savory depth of the cheese gives this uncooked salad a clear place in the progression of a meal.
Today, arugula and shaved cheese are a common pairing throughout Italy, but in Milan they are particularly valued as a side dish that lightens the aftertaste of meat. It is a concise, urban salad that brings out the best in a generously served main course.
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