Arugula, pepita, and Parmesan salad
- 6-8 cups loosely packed arugula (ideally farm-fresh, dirty and spicy, not the prewashed stuff though this is acceptable if you are pressed for time)
- 1/4- 1/2 cup hulled pumpkin seeds (pepitas, with the shell removed)
- shaved Parmesan cheese to taste, about 1/2 cup (good Grana Padano does nicely as well)
- dressing of 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, 2 teaspoons pumpkin seed oil, and 2 teaspoons olive oil
- Salt and pepper to taste
- Wash and dry the arugula well. This may involve soaking it in several changes of water until it runs clear, spinning it dry, and wrapping in in toweling and leaving it in the fridge for a few hours. Or maybe not.
- Toast the pumpkin seeds in a heavy skillet until they swell and pop but do not burn. Put in a dish to cool for a few minutes.
- Shave the Parmesan using a vegetable peeler. This is a great way to use up the cheese next to the rind that is difficult to grate. The rinds themselves should of course be saved and used in vegetarian soups, to which they add a deep umami flavor.
- Put the mustard in a small dish, whisk in the vinegar, and then whisk in the oils. (I used a fork -- I am using whisk hear as a verb without reference to the specific implement.) Dip in a leaf to taste, and whisk in more oil or vinegar as needed.
- Put the arugula in a large salad bowl, add pumpkin seeds and shaved cheese, salt and pepper to taste, and drizzle on the dressing. Toss very well. It may not seem like enough dressing, but it probably is if you have enough room and patience to toss it. If not, add a bit more oil and vinegar, going light on the vinegar.