FAQ:
Q: Can I use any cheese instead of Robiola?
A: While Robiola is the traditional cheese used in Piedmontese salad, you can substitute it with fresh goat cheese, ricotta, or even mozzarella. However, Robiola’s creamy, tangy profile is ideal for this dish.
Q: Can I make this salad ahead of time?
A: It’s best to prepare the salad just before serving to maintain its freshness and crispness. However, you can slice the vegetables and prepare the dressing a few hours in advance, storing them separately in the fridge until ready to assemble.
Q: What if I don’t like arugula?
A: If arugula isn’t your favorite, you can replace it with spinach, mixed greens, or even a light lettuce variety like butterhead or frisée. Each will provide a different texture, but the salad will still be delicious!
Q: Can I add protein to make this a main dish?
A: Absolutely! You can add grilled chicken, seared tuna, or roasted chickpeas to make the salad heartier. These protein additions will turn the salad into a complete meal while still keeping the refreshing and light qualities.
Q: How do I make this salad more tangy?
A: If you prefer a tangier flavor, add a bit more red wine vinegar to the dressing or incorporate some lemon juice. You could also sprinkle a bit of lemon zest for extra citrusy brightness.
The traditional Piedmontese salad is an ode to the simplicity and freshness of Northern Italy’s produce. With its balance of crisp vegetables, creamy cheese, and a tangy dressing, this salad is a true celebration of Piedmont’s culinary heritage. Whether you enjoy it as a side dish or a light meal, this recipe will transport your taste buds to the rolling hills of Piedmont with each bite.
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