Insalata Pasqualina Recipe Guide
Insalata Pasqualina
Equipment
- Equipment Needed
- Salad bowl
- Knife and cutting board
- Medium saucepan
- Whisk (for dressing)
Ingredients
- Ingredients
- Salad:
- 200 g mixed greens arugula, spinach, and chicory
- 4 boiled eggs sliced
- 100 g fresh radishes thinly sliced
- 50 g walnuts toasted and chopped
- 50 g Parmigiano-Reggiano shavings
- Dressing:
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Method
- Prepare the Eggs:
- Boil eggs to your preferred doneness (typically 8–10 minutes for hard-boiled). Cool under cold running water, peel, and slice.
- Toast the Walnuts:
- Heat a small pan over medium heat. Add walnuts and toast for 3–5 minutes, shaking occasionally. Set aside to cool.
- Mix the Greens:
- In a large salad bowl, combine arugula, spinach, and chicory.
- Add the Veggies and Nuts:
- Layer sliced radishes, walnuts, and boiled egg slices on top of the greens.
- Make the Dressing:
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.
- Assemble the Salad:
- Drizzle the dressing over the salad. Toss gently to coat the ingredients evenly.
- Garnish:
- Top with Parmigiano-Reggiano shavings and an extra drizzle of olive oil, if desired.
- Variations and Tips
- Add protein: Include grilled chicken or tuna for a heartier dish.
- Vegetarian Option: Swap Parmigiano-Reggiano with a vegetarian-friendly cheese or omit entirely.
- Dietary Substitutions:
- For nut allergies, replace walnuts with sunflower or pumpkin seeds.
- Use vegan cheese and egg alternatives for a vegan version.
