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Arugula with Parmesan (Serves 6)
Nb persons: 6
Yield:
Preparation time:
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| Copyright, 2002 Barefoot Contessa Family Style, All Rights Reserved | |
| 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.
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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