Ina Garten's Arugula with Parmesan
Arugula Salad with Lemon Vinaigrette
Arugula with Parmesan: A lemon vinaigrette made with good olive oil dresses up simple greens.
- 1/2 pound fresh Arugula (3 large bunches)
- For the Lemon Vinaigrette:
- 1/4 cup freshly squeezed Lemon juice (2 Lemons)
- 1/2 cup good Olive Oil
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon freshly ground Black Pepper
- 1/4 pound chunk very good Parmesan Cheese
Ina Garten's Vintage Dishes
Liquid Measuring Cup
1/2 pound fresh Arugula (3 large bunches)
If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.
1/4 cup freshly squeezed Lemon juice (2 Lemons)
1/2 cup good Olive Oil
1/2 teaspoon Kosher Salt
1/4 teaspoon freshly ground Black Pepper
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates.
1/4 pound chunk very good Parmesan Cheese
With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.