Arugula with Parmesan
If you're in the mood for something light, try this simple salad drizzled with a zesty lemon vinaigrette. You can also use it as a pizza topping!
Arugula Salad with Shaved Parmesan
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Arugula with Parmesan
If you're in the mood for something light, try this simple salad drizzled with a...
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Martha Stewart Living, June 2007
- Yield Makes 4 to 6 servings
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Ingredients
- 1 bunch arugula, ends trimmed, cleaned well and completely dried
- 1/2 cup thinly sliced red onion
- 1/3 cup extra-virgin olive oil, plus more for serving
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon coarse salt
- Freshly ground black pepper
- 12 to 16 long, thin slices Parmesan cheese
Directions
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Tear the large arugula leaves in half and place all the leaves into a salad bowl. Add the red onion and toss to combine.
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In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour over the salad a little at a time until it is lightly coated. Divide the salad onto chilled salad plates. Top each plate with several slices of Parmesan cheese. Drizzle with olive oil and grind more pepper over. Serve immediately.
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