Arugula Salad
This recipe celebrates simplicity and restraint. The dish pairs peppery baby arugula with bright lemon and nutty Parmesan. Baby arugula's tender, feathery leaves with mild peppery flavor work best - standard arugula is too intense. The salad comes together in under 10 minutes and complements Italian, Mediterranean, and various main dishes.
Ingredients
Scale:
Units:
- 45g Parmesan cheese shavings
- 1 small shallot
- 140g baby arugula
- 2 tbsp extra virgin olive oil
- 1/4 tsp kosher salt, plus more to taste
- 1 1/2 tbsp lemon juice + zest of 1/2 lemon
Instructions
Shave the Parmesan cheese with a vegetable peeler if needed.
Thinly slice the shallot.
In a large bowl, combine baby arugula, olive oil, lemon zest (optional), lemon juice, and kosher salt.
Use your hands to toss until evenly coated.
Add Parmesan shavings and shallot; toss briefly until combined.
Taste and add additional salt if desired.