Arugula Salad with Lemon, Olive Oil, and Parmigiano-Reggiano

Name: Arugula Salad with Lemon, Olive Oil, and Parmigiano-Reggiano
Prep time: 15 min
Total time: 15 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 5 ounces (or 5 generous handfuls) arugula; 1 tablespoon fresh lemon juice, (from one lemon); 3 tablespoons extra virgin olive oil, (best quality such as Lucini); &frac18; teaspoon salt; &frac18; teaspoon freshly ground black pepper; Big hunk Parmigiano-Reggiano cheese

This easy arugula salad recipe features fresh greens, a bright lemon vinaigrette, and shaved Parmigiano-Reggiano—perfect as a starter or side dish.

⏱ 15 menit 🔨 Persiapan 15mnt 📊 Mudah 🍽 4 porsi 👁 56

Arugula Salad with Lemon, Olive Oil, and Parmigiano-Reggiano

Bahan-bahan

4 porsi

5 ounces (or 5 generous handfuls) arugula
1 tablespoon fresh lemon juice, (from one lemon)
3 tablespoons extra virgin olive oil, (best quality such as Lucini)
&frac18; teaspoon salt
&frac18; teaspoon freshly ground black pepper
Big hunk Parmigiano-Reggiano cheese

Langkah-langkah

In a large salad bowl, combine the lemon juice, extra virgin olive oil, salt, and pepper. Place the arugula in the bowl and toss with the dressing.
Run a vegetable peeler along one of the flat sides of the Parmigiano Reggiano to create about ½ cup (50 g) cheese shavings (you can also use the slicing blade of a box grater or a cheese planer). Toss the cheese shavings with the salad and serve immediately.