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#Insalata Pasqualina Recipe Guide

Insalata Pasqualina

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Course Appetizer
Cuisine Italian

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.
Keyword Insalata Pasqualina