WEEKDAYS 1e|12c|p

Arugula with Parmesan

Ina Garten, "Barefoot Contessa Family Style" (2002)
Servings: 6
1 to 30 min

A lemon vinaigrette made with good olive oil dresses up simple greens.

  • Ingredients
  • step-by-step directions
Arugula with Parmesan
  • 1/2 pound fresh Arugula (3 large bunches)
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
  • 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.
  • For the Lemon Vinaigrette: 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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