Arugula salad with Italian plums and Parmesan cheese

Ingredients for Arugula with Italian plums and Parmesan

• 16 italian plums, halved, or 8 small plums, quartered

• 80 g cocktail onions, halved, layers separated

• 30 ml fresh lemon juice

• 30 ml extra-virgin olive oil, plus more for drizzling

• 85 g rocket (about 140 g)

• kosher salt, freshly ground pepper

• 85 g parmesan, thinly sliced

How to make Arugula with Italian plums and Parmesan

1. Toss the plums, cocktail onions, lemon juice, and 30 ml of oil in a large bowl.

2. Add the arugula, season with salt and pepper, and toss again until well combined.

3. Transfer the salad to a serving platter, top with Parmesan, and drizzle with an additional splash of oil.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.