Insalata di Rucola, Pere e Parmigiano

Arugula, Pear, and Parmigiano Salad

Preparation info

  • Difficulty


  • Serves


Appears in

Classic Italian Cooking

Classic Italian Cooking

By Valentina Harris

Published 2008

  • About

Arugula, which is actually a herb rather than a salad leaf, has recently become one of the most popular salad vegetables. Here is a classic way to serve arugula with other complementary flavors; the sweet crunch of the pear and the salty taste of the cheese are absolutely perfect with the peppery arugula and a final dash of lemon juice lifts the whole dish.


  • 8 cups fresh arugula leaves
  • 3 oz Parmigiano Reggiano
  • 2 small ripe, firm pears
  • 2 to 3 teaspoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • sea salt and freshly ground black pepper


  1. Place the arugula leaves in a large bowl. Shave the cheese with a mandolin or vegetable peeler and add to the bowl.
  2. Halve and core the pears. Using a sharp knife, thinly slice the pears (remove the skins only if they are very tough). Place in a separate bowl and cover with lemon juice.
  3. Add the pears to the salad. Mix together with your hands, then add the olive oil and salt and pepper to taste. Toss together with salad servers and serve immediately.


This salad is also delicious with sorrel used instead of arugula, and walnut oil instead of olive oil.