Recipe for: Arugula salad with grilled asparagus and parmesan with spelt and strawberries - photo 1
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Recipe for: Arugula salad with grilled asparagus and parmesan with spelt and strawberries

Appetizers May Day 60 min Medium 6 wyświetleń ~29.58 PLN * - (0)
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Description

A light, spring salad combining incredibly fresh arugula with crunchy, grilled asparagus, refreshing strawberries, and salty parmesan. Plus, warm spelt instead of traditional rice/couscous, which adds heartiness and a pleasant texture. The dressing made from olive oil, lemon juice, and mustard brings all the ingredients together into one: creamy, tangy-sweet, with a hint of spiciness. Perfect for a May Day grill, picnic, or as an appetizer before the main course. It looks impressive — green asparagus spears and red strawberries on a bed of arugula with shavings of parmesan — and has balanced flavors: the bitterness of arugula, the sweetness of strawberries, the umami of parmesan, and the nutty notes of spelt.

Ingredients Used

Ingredients (13)

Servings:
4
  • Arugula 120 g
  • Parmesan 80 g
  • Asparagus 300 g
  • Barley groats 180 g
  • Strawberry 200 g
  • Olive oil 45 ml
  • Mustard 15 g
  • Lemon 1 szt. (~80 g)
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • Chives 0.2 pęczków (~15 g)
  • ✨ Opcjonalne
  • Walnuts 50 g
  • Honey 10 ml
💰 Szacowany koszt dania: ~29.58 PLN (7.40 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Buckwheat

1

Prepare the pearl barley: measure 180 g of dry pearl barley and rinse it under cold water in a fine mesh strainer, rubbing the grains with your hand until the water runs clear. Place the pearl barley in a pot with a capacity of at least 2 liters, add 720 ml of cold water (about a 1:4 ratio for pearl barley), add a pinch of salt (1 g), and bring to a boil over high heat.

Ingredients: Barley groats, Salt
Use a medium pot (at least 2 l) with a lid. Rinsing removes excess starch and dust. Do not add too much salt at the beginning — you can always add more salt after cooking.
2

After boiling, reduce the heat to low and cook the spelt for 30–35 minutes with the lid slightly ajar, until the grains are soft on the outside but slightly firm in the center. If the spelt absorbs the water too quickly and becomes dry, add 2–3 tablespoons of hot water during cooking.

Ingredients: Barley groats
The best test: take one grain with a spoon between your fingers — it should not be hard in the middle, but it should not fall apart either. Cooked pearl barley should be slightly sticky, but not mushy.
3

When the pearl barley is soft, drain any excess water, transfer to a wide dish, and set aside to cool slightly (about 10–15 minutes). You can gently separate the grains with a fork so that the barley doesn't clump together.

Ingredients: Barley groats
Use a colander and a large bowl. Do not chill the pearl barley in the fridge right away — we want it to be slightly warm when mixing with the dressing.

Asparagus

4

Prepare the asparagus: snap off the woody ends (gently squeeze with your fingers at the point where they naturally break) and if the stalks are thick, peel the lower 1/3 of the stem with a vegetable peeler. Cut long stalks into 2–3 pieces for easier eating.

Ingredients: asparagus
Use a cutting board and a sharp knife. Breaking off the ends is easier than measuring — the shoots will break at their natural point.
5

Heat a grill pan or a regular pan over medium-high heat. Drizzle the asparagus with 15 g of olive oil (1 tablespoon), season lightly with salt (1 g) and pepper (a pinch). Grill or sauté for 3–5 minutes, turning every minute, until dark grill marks appear and the spears are tender-crisp.

Ingredients: asparagus, Olive oil, Salt, Black pepper
The best is a cast iron or grill pan with a diameter of 26–28 cm; if you are using a non-stick pan, reduce the temperature to medium. Do not overcook — the asparagus should remain firm.
6

After removing from the pan, transfer the asparagus to a plate and let it cool slightly (5 minutes). This will prevent the arugula from wilting when added.

Ingredients: asparagus
Use tongs or a spatula to avoid damaging the delicate heads of the asparagus.

Dressing

7

Prepare the dressing: in a small bowl, mix 45 g of olive oil (3 tablespoons), 15 g of mustard (1 tablespoon), the juice of 1 lemon (about 80 g of lemon), and optionally 10 g of honey (2 teaspoons). Add 1 g of salt and 1 g of black pepper, then vigorously whisk with a fork for 20–30 seconds until the ingredients start to combine into a light emulsion.

Ingredients: Olive oil, Mustard, Lemon, Salt, Black pepper, Honey
Use a small bowl and a fork or a jar with a lid (close it and shake vigorously for 10–15 seconds). If the dressing separates, mix again just before drizzling.

Assembly

8

Assembling the salad: place 120 g of arugula in a large, wide bowl. Pour 2–3 tablespoons of dressing (30 g) over the still warm bulgur (180 g) and gently mix with a fork to allow the grains to absorb the flavors. Then, evenly distribute the bulgur over the arugula.

Ingredients: Arugula, Barley groats, Olive oil, Mustard
Use a large salad bowl (diameter about 28–30 cm) to easily mix the ingredients without crushing the arugula. Adding the dressing to the warm grain will help absorb the flavors.
9

Add strawberries: arrange 200 g of sliced strawberries around and on top of the salad. Then place the grilled asparagus (300 g) on top of the spelt and arugula, positioning them parallel or in a fan shape for visual effect.

Ingredients: Strawberry, asparagus
Cut the strawberries in half or quarters depending on their size; larger pieces look nicer and are easier to eat with a fork.
10

Add parmesan: grate or make shavings from 80 g of parmesan and sprinkle them evenly over the salad. Also sprinkle 50 g of toasted walnuts (if using) and thinly sliced chives (15 g) for freshness.

Ingredients: Parmesan, Chives
Use a vegetable peeler or a coarse grater for the shavings. Toast the nuts in a dry pan for 2–3 minutes, stirring frequently — be careful not to burn them.

Finishing

11

Season one last time: drizzle the remaining dressing on top if needed (about 15 g), and season with salt and freshly ground pepper to taste. Check the harmony of flavors: there should be notes of acidity, sweetness, saltiness, and nuttiness.

Ingredients: Parmesan, Salt, Black pepper, Olive oil
Add salt and pepper very sparingly at the end, as the parmesan is already salty. It's better to season a little at a time than to oversalt the whole dish.

Serving

12

Serve the salad immediately while the spelt is still slightly warm — portion it onto plates so that each serving includes arugula, spelt, a few pieces of strawberry, 2–3 asparagus spears, and shavings of parmesan.

Ingredients: Arugula, Barley groats, Strawberry, asparagus, Parmesan
Use flat plates to serve the appetizers. The salad tastes best immediately; if you need to set it aside, store it in the refrigerator for a maximum of 6 hours.

Fun Fact

💡

Pęczak has been popular in Polish cuisine since the Middle Ages as a nutritious grain. Adding it to salads is a modern way to make the appetizer more filling and regionally rooted.

Best for

Majówka Piknik Przyjęcie na świeżym powietrzu

Tips

🍽️ Serving

Serve on flat plates as an appetizer. Complement with slices of lightly toasted bread with garlic butter or roasted chicken breast as the main dish. If you want a vegetarian version, make sure the parmesan is rennet-free or substitute it with a hard aged cheese of similar flavor.

🥡 Storage

It is best to consume the salad on the same day. Store in the refrigerator in an airtight container for a maximum of 6 hours. Keep the dressing separately for up to 24 hours in the refrigerator. After cooling, the spelt will harden — take it out 15–20 minutes before serving to bring it to room temperature.

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