Yes, it’s {yet another} arugula salad.
Clearly, I can’t get enough of the stuff.
When I’m serving it as a side salad or starter, I usually opt for the simplest preparation: a squeeze of lemon and a drizzle of oil, and perhaps a few shards of fresh Parmesan.
This salad is basically a juiced-up version of that. Instead, you’re just creating a dressing from those same ingredients. You can add cherry tomatoes, or whatever else your heart desires – maybe some red onion or oil-cured olives. The dressing gives it such a punch of flavor; I love that you can taste the Parmesan in every bite.
Arugula Salad with Lemon-Parmesan Dressing
Adapted from Bon Appétit
- 1/3 cup freshly grated Parmesan cheese
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon peel
- 1 5-oz container baby arugula
- 1 cup halved cherry tomatoes
Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days. Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.
Serves 4 as a starter.
It’s ok, I have an arugula problem, too. My favorite is warm pasta + cherry tomatoes + goat cheese + arugula. Add lemon, olive oil, and salt and pepper. Woah.
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