Arugula with Parmesan

This traditional Italian salad takes ten minutes to make. You can serve the extra dressing on the side.

  • Servings: 6

Photography: Luca Trovato

Source: Martha Stewart Living, April 2001


  • 1/4 cup freshly squeezed lemon juice (about 2 lemons)
  • 1/2 cup good-quality olive oil
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 3 bunches fresh arugula, washed and dried
  • 3 ounce piece Parmesan cheese


  1. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Toss the arugula with the vinaigrette, and distribute among six serving plates.

  2. Using a vegetable peeler, shave large shards of Parmesan cheese on top of each salad, and serve.


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