Rating: 3.51 stars
51 Ratings
  • 5 star values: 10
  • 4 star values: 15
  • 3 star values: 19
  • 2 star values: 5
  • 1 star values: 2
  • 51 Ratings

This salad sounds simple, but the flavors meld together perfectly, making it a go-to recipe.

Everyday Food, January/February 2005

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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Cook's Notes

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.

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Reviews

51 Ratings
  • 5 star values: 10
  • 4 star values: 15
  • 3 star values: 19
  • 2 star values: 5
  • 1 star values: 2