Arugula Salad with Pear, Walnuts, and Parmesan

Arugula wilts quickly because its thin leaves have a high water content and are very sensitive to oil, acid, and warmth. Always dress arugula salad immediately before serving — never more than 5 minutes ahead. Keep the leaves in ice-cold water for 10 minutes before serving to refresh them, then spin or pat completely dry, since any surface moisture accelerates wilting. Store undressed leaves in a sealed container lined with paper towel in the coldest part of the fridge (around 2°C) for up to 3 days. Dress the salad directly on the plate rather than in a bowl to minimise tossing and bruising. Use a light hand with the dressing — arugula needs just a thin coating, not a pool of oil.

A moderately firm, just-ripe pear works best — it holds its shape when sliced and doesn't turn mushy in the salad. The best varieties are Conference, Bosc (William), or Anjou, which stay firm even when ripe. Avoid overripe Bartlett or d'Anjou pears — they break down quickly once cut. Slice the pear thinly (about 3–4 mm) with a sharp knife or mandoline just before assembling, and toss the slices in a little lemon juice to prevent browning. The natural sweetness of pear balances the peppery bitterness of arugula and the saltiness of Parmesan perfectly — this contrast is the whole point of the salad.

The best substitutes for Parmesan are other hard, aged cheeses with a similar salty-umami profile. Pecorino Romano is the closest alternative — it has the same granular texture but a slightly more intense, sheepy flavour; use a little less. Grana Padano is milder and works seamlessly as a 1:1 swap. Aged Manchego shaved thinly adds a nutty note. For a softer contrast, crumbled Gorgonzola or mild Roquefort pairs beautifully with pear and walnuts. If you need a dairy-free option, nutritional yeast flakes (2–3 tablespoons) add a cheesy, savoury depth, though the texture will be different.

Dress arugula at the very last moment — acid and salt both draw moisture from the leaves and cause wilting and darkening within minutes. Whisk the dressing separately (olive oil, balsamic or lemon juice, salt, pepper) and add it to the leaves only when everything else — pear, walnuts, Parmesan — is already on the plate. Drizzle rather than toss: lift the leaves gently with tongs to coat them without bruising. Use a ratio of about 3 parts oil to 1 part acid for a balanced dressing. If you prefer a richer finish, add a few drops of aged balsamic vinegar on top as a garnish rather than mixing it into the main dressing — it won't dilute into the leaves but gives beautiful flavour spots.

Yes, protein transforms this salad into a substantial main course. The best options are: sliced prosciutto or Serrano ham draped over the top (no cooking needed, adds saltiness that replaces some of the Parmesan); pan-seared duck breast sliced thinly (medium-rare, rested 5 minutes); or poached chicken breast torn into strips. Seared scallops (2–3 per portion, 2 minutes per side in a very hot dry pan) are a luxurious pairing with pear and walnuts. For a vegetarian protein boost, add toasted pine nuts in addition to walnuts, or sliced fresh figs stuffed with whipped ricotta. Avoid boiled eggs — their sulphur note clashes with the peppery arugula.