Arugula Salad with Parmesan and Lemon Dressing
My mother had a wonderful garden while we were growing up and our summers were filled with the best salads, vine ripened tomatoes and all sorts of wonderful produce. However, I appreciated everything except for arugula, it was just too spicy and bitter for my sensitive taste buds, and it wasn’t until I moved to New York after college that I started a love affair with it. At a lower east side pizzeria I had a wonderfully simple arugula salad with Parmesan shavings and a lemon olive oil dressing and I have been hooked ever since. The secret to this salad is to season it liberally with salt and freshly cracked black pepper.
Arugula Salad with Parmesan and Lemon DressingIngredients:
- Juice of half a lemon (about 1 tablespoon)
- ¼ cup olive oil
- 1 clove garlic crushed
- 1 bunch of arugula, washed and dried
- Salt and freshly cracked black pepper to taste
- Parmesan cheese, shaved with a vegetable peeler
Preparation:
- In a bowl mix the lemon juice, olive oil and garlic. I like to add the garlic to infuse the oil with garlic flavor but I remove it when I dress the salad.
- Meanwhile, wash and dry the arugula and place in a large bowl.
- Dress the salad with the olive oil and season with salt and pepper. Mix the salad so that it is fully covered with the dressing.
- Shave the Parmesan cheese and place on top of salad. Serve! Enjoy!
