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Arugula Salad with Lemon Dressing

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    To mince the zest, use a vegetable peeler to remove lemon zest in long strips (avoid bitter white pith). Use a sharp knife to cut zest into thinner strips, then finely cut crosswise.
    Everyday Food, January/February 2005
    • Prep Time 15 minutes
    • Total Time 15 minutes
    • Yield Serves 4
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    Ingredients

    • Zest and juice of 1 lemon
    • 2 tablespoons olive oil
    • 1/2 teaspoon coarse salt
    • 1/4 teaspoon ground pepper
    • 1 pound (2 to 3 bunches) arugula
    • 2 ounces Parmesan cheese

    Directions

    1. In a small jar or bowl, combine lemon zest and juice with olive oil, coarse salt, and ground pepper; shake or whisk to combine.

    2. Wash arugula and remove stems; place leaves in a large bowl. With a vegetable peeler, shave Parmesan cheese over arugula; toss with dressing. Garnish with more grated zest, if desired.

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