Arugula with Parmesan

Easy
A lemon vinaigrette made with good olive oil dresses up simple greens.
ingredients
ingredients
method
step-by-step directions

Arugula with Parmesan

  • 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
step-by-step directions
  • 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.
  • 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.
  • With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.
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