Info
- Course: Appetizer, Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 60 Times
Can be made ahead of time.
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Arugula Salad with Parmesan
Cookbook
Quick to prepare, this makes an excellent first course or side salad. Good with barbecued meat or seafood, or as a light first course with bread and olives.
Yield : 4 servings
Prep Time : 10 mins
Ingredients
- ½ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- ½ tsp salt
- 6 oz (175g) arugula, rinsed and spun dry
- Chunk of Parmesan cheese about 1½ oz (45g)
- Freshly ground black pepper
Directions
1. Whisk together the olive oil, lemon juice, and salt in a large non-metallic bowl. Add the arugula and toss together.
2. Arrange the arugula in a serving bowl. Use a vegetable peeler to shave curls of the Parmesan over the arugula. Add a generous amount of freshly ground pepper and serve.
Variation:
Watercress Salad: Other peppery leaves would work well in this recipe, in place of arugula. Try using watercress, endive, or radicchio, or a colorful combination, depending upon what is in season.
Notes
Prepare ahead: Many supermarkets sell rinsed, ready-to-use arugula, in bags or in bulk.
© 2008 Dorling Kindersley
Nutritional Information
Nutrients per serving
302 kcal
20 % daily value
23 % daily value
3 % daily value
195 mg
26 mg
6 g
1 g
1 g
3 g
10 mg
475 mg
6 g
31 g
5 % daily value
