Rocket salad with fresh figs & parmesan shavings — a simple, elegant italian starter

Preparazione

• 1

  This fig and arugula salad is a vibrant, refreshing dish — perfect for spring and summer.

  Its mix of fruity, fresh, and savory notes, combined with the creaminess of Parmigiano Reggiano D.O.P., creates a refined yet simple recipe worthy of true Italian cuisine.

  Light, easy to prepare, and always a crowd pleaser, it might quickly become a favorite for family meals or summer gatherings with friends

• 2

  Wash and dry the arugula thoroughly. Trim the stems if needed and place the leaves in a large serving bowl. Wash the two figs, remove the stems, and cut them into quarters. Arrange the fig pieces on top of the arugula

• Add a squeeze of lemon juice over the figs to brighten their flavor.

  For extra color, include cherry tomatoes or thin slices of cooked beetroot.

  For more sweetness and crunch, add sliced green apples

• 3

  Prepare a simple dressing by whisking together:

  • olive oil

  • balsamic vinegar

  • salt

  • freshly ground black pepper

  Pour the vinaigrette over the arugula and figs, then toss gently so every ingredient is coated without being bruised

• 4

  In a small skillet, toast the pine nuts and croutons with a few drops of olive oil and a pinch of oregano until golden and fragrant

• You can soak the croutons in olive oil and oregano beforehand to intensify their flavor.

  Alternative: Replace pine nuts with walnuts for a different crunch

• 5

  Once toasted, scatter the pine nuts and croutons over the salad.

  Finish by adding a generous amount of Parmigiano Reggiano — either shaved or grated.

  You can serve the salad layered or mix it completely — just make sure the vinaigrette is well distributed so the flavors blend beautifully

• Extra indulgence: Add Galbani Mini Mozzarella di Latte di Bufala or diced green apple for more sweetness and creaminess

• This salad is extremely versatile and adaptable to the seasons:

  • Replace arugula with lettuce or mixed greens.

  • Swap fresh figs for strawberries or red radishes in spring.

  • Add mushroom carpaccio, lentils, or extra fruit to turn it into a complete dish.

  • Add smoked salmon slices or hard boiled eggs for a more substantial plate.

  • Serve as a light starter or pair it with pasta al pesto or a mozzarella tomato pizza for a full Italian style meal