Under 30 Minutes

Arugula Salad with Lemon Dressing

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.

  • Prep:
  • Total Time:
  • Servings: 4
Arugula Salad with Lemon Dressing

Source: Everyday Food, January/February 2005

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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