Greek cuisine · Salads & Mezze

Arugula Salad with Kefalotyri

Arugula salad with shaved kefalotyri, lemon and olive oil, sprinkled with toasted walnuts.

Ingredients · for 4 servings

• 200 g arugula
• 100 g kefalotyri or parmesan
• 50 g walnuts
• 1 lemon
• 5 tbsp olive oil
• 1 small red onion
• 1 tsp honey
• Salt, pepper

Instructions

1. Pick over the arugula, wash thoroughly and spin very dry in a salad spinner – wet leaves won't take up the dressing.
2. Roughly chop the walnuts and toast in a dry pan over medium heat for 3–4 min. until fragrant, then let cool on a plate.
3. Slice the red onion into paper-thin rings and let steep in cold water for 5 min. to mellow.
4. Whisk the lemon juice with olive oil, honey, salt and pepper into a smooth dressing.
5. Shave the kefalotyri into broad, thin ribbons with a vegetable peeler – they should curl slightly, not crumble.
6. Toss the arugula loosely with the onion rings and dressing, arrange on a platter and serve at once sprinkled with cheese shavings and walnuts.