This salad came to life a few years ago, on a night when I improvised with whatever leftovers I had in my fridge. To my surprise, this simple mix turned into a real hit! Ever since, every time I serve it, my guests ask me for the recipe. So here’s this spontaneous creation that has become a classic in my home!
PS : You can see parmesan cheese in the picture but I highly recommend Feta Cheese instead!
Ingredients 10
1 packet arugula (spinach), large, 312g
1 bunch asparagus
1 french shallot, minced
2 cloves garlic, diced
1⁄2 cup cucumber, diced
1⁄4 cup pine nuts, toasted in a dry pan
1⁄4 cup feta cheese, crumbled
3 tbsp olive oil
3 tbsp white wine vinegar
salt and pepper
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Method 8
Preheat the oven to 200°C (400°F).
Roast The Asparagus
Place the on a baking sheet, drizzle with , add the minced , salt, and pepper.
Roast for 12 to 15 minutes, until tender and slightly golden.
Toast The Pine Nuts
Toast the in a dry pan over medium heat until golden and fragrant. Set aside.
Make The Vinaigrette
Mix equal parts with salt and pepper. Add an equal part of and whisk until emulsified.
Assemble The Salad
In a large bowl, add the , diced , diced french shallots and .
Once the is roasted, cut it into 3-inch pieces. Add them to the salad.
Drizzle the vinaigrette over the salad, sprinkle with crumbled , toss well, and serve immediately.
Magalie Ouellette-Gauthier 🌶️'s tips
Tip: As soon as you add the pine nuts to the pan, keep them moving by stirring constantly. This helps prevent them from burning and ensures they toast evenly for that perfect golden crunch!
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