This is a four-ingredient salad โ arugula, toasted hazelnuts, Parmigiano-Reggiano, and a quick balsamic vinaigrette โ that comes together in 25 minutes. The nuts add enough substance to make it a real lunch, not just a side. Itโs the kind of thing that looks impressive but asks almost nothing of you.
Why this recipe works
Two things make this salad land well. First, toasting the hazelnuts at 350ยฐF for five minutes does real work: it drives off moisture, deepens the flavor, and gives the nuts a crunch that holds up against the soft cheese and dressed greens. Raw hazelnuts taste flat here โ donโt skip the oven step. Second, the dressing ratio matters. A 2:1 oil-to-vinegar split keeps the vinaigrette from turning sharp, and because arugula has sturdy, waxy leaves, it actually holds the dressing rather than drowning in it. That structure is what lets the salad carry the weight of the nuts and cheese without feeling heavy.
Ingredient notes
- Hazelnuts: Raw hazelnuts from the bulk bin work fine. If you can only find pre-roasted, skip the oven step and just chop them โ theyโll still be good, just slightly less fragrant.
- Balsamic vinegar: Aged balsamic is thicker and naturally sweeter, which means it blends into the dressing without needing added sugar. A young, thin balsamic will taste sharper; if thatโs what you have, reduce the amount to 1ยฝ tablespoons.
- Parmigiano-Reggiano: Buy a wedge and use a vegetable peeler for wide, thin shavings. Pre-grated Parmesan is too fine โ it clumps and disappears into the salad instead of giving you those distinct salty bites.
- Arugula: Baby arugula is milder; mature arugula is more peppery. Either works, but mature arugula gives you a stronger contrast against the rich nuts and cheese, which is the point of the combination.
Leftovers and meal prep
Dress it at the table โ a pre-dressed salad goes limp fast. If youโre prepping ahead, store the toasted, chopped hazelnuts in an airtight container at room temperature for up to three days; they stay crisp. Keep the arugula dry in the fridge, loosely wrapped in a paper towel inside a bag, for up to two days. Mix the vinaigrette in a jar and refrigerate it for up to a week โ just shake it before using. Once the salad is dressed and plated, eat it within 20 minutes. Leftovers donโt store well; the arugula wilts and the nuts soften. To turn this into a more filling meal, add a couple of sliced hard-boiled eggs or a handful of white beans alongside โ both work with the balsamic dressing and add protein without changing the character of the dish.
Mistakes to avoid
- Not drying the arugula: Wet leaves dilute the dressing and make the salad watery. Spin the arugula dry or pat it with a towel before tossing.
- Burning the hazelnuts: Five minutes at 350ยฐF is the window. Hazelnuts go from golden to bitter quickly because of their high fat content. Check at four minutes and pull them as soon as they smell toasted.
- Skipping the seasoning check on the dressing: The recipe calls for 1 teaspoon of salt in the dressing, which seasons the whole salad. Taste the vinaigrette before you pour it โ Parmigiano is already salty, so you may want to back off slightly.
- Adding the cheese too early: Shaved Parmigiano softens quickly once it hits the dressed greens. Add it after tossing, right before serving, so the shavings stay distinct.
- Overcrowding the baking sheet: If the hazelnuts are piled up rather than in a single layer, they steam instead of toast. Use a half-sheet pan and spread them out.
Piedmont Hazelnut and Arugula Salad
Ingredients
- 4 cups fresh arugula Preferably organic for best flavor and health benefits
- 1 cup raw hazelnuts Ideally from Piedmont for authenticity and richness
- 0.5 cup Parmigiano-Reggiano cheese Shaved into thin ribbons using a vegetable peeler
- 0.25 cup olive oil High quality for a smooth taste
- 2 tablespoons Balsamic vinegar Aged for a sweeter, more robust flavor
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
Instructions
- Preheat your oven to 180ยฐC (350ยฐF). Spread the hazelnuts in a single layer on a baking sheet and toast them for about 5 minutes, or until they are golden and fragrant.
- If using raw nuts, rub the skins off with a clean kitchen towel after roasting. Allow them to cool slightly before roughly chopping.
- In a large mixing bowl, combine the arugula and toasted hazelnuts.
- In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, sea salt, and freshly ground black pepper. Taste and adjust the seasoning if necessary.
- Drizzle the dressing over the arugula and hazelnuts, tossing gently to combine.
- Transfer the salad to a serving platter or individual plates. Top with shaved Parmigiano-Reggiano cheese, adding a final touch of elegance.
Notes
Nutrition
FAQ
Can I make this salad more filling as a main course?
Yes โ add sliced hard-boiled eggs, white beans, or thin-sliced prosciutto on top. All three pair well with the balsamic dressing and bring enough protein to make it a complete meal without overwhelming the other flavors.
Can I use a different nut if I donโt have hazelnuts?
Walnuts are the closest substitute โ they have a similar richness and toast in about the same time. Almonds work too, though theyโre firmer and less buttery, so the texture contrast with the arugula is a bit more pronounced.
Is there a dairy-free version of this salad?
Leave out the Parmigiano-Reggiano and the salad is naturally vegan. To replace the salty, savory note the cheese provides, add a small handful of toasted pumpkin seeds and a pinch of extra salt to the dressing.
My arugula tastes very bitter โ is that normal?
Mature arugula can be quite sharp, especially in warmer months. Mixing it half-and-half with baby spinach tones down the bitterness while keeping the peppery character that makes this salad work.
Can I use regular olive oil instead of extra virgin?
You can, but the dressing will taste noticeably flatter since olive oil is one of only four components in the vinaigrette. This is one recipe where the quality of the oil is actually worth paying attention to.