Salad: Arugula with Parmesan

Simple but tasty. I added a little more salt and pepper and a little more lemon than the recipe called for - Molly

The Barefoot Contessa's Arugula With Parmesan

6 servings

10 min prep - (took me longer, but still under 30 min - MW)

Change to: servings US Metric

1/2	lb fresh arugula
lemon vinaigrette
1/4	cup fresh lemon juice
1/2	cup olive oil
1/2	teaspoon kosher salt
1/4	teaspoon fresh ground black pepper
1/4	lb parmigiano-reggiano cheese

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• High Calcium Salads
  
  
  

1. Remove any roots from the arugula. Fill sink with cold water and toss the arugula for a few minutes to clean. Spin dry the leaves and place them in a bowl.
2. In small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten.
3. Toss well and place the salad on individual plates.
4. With sharp knife or vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.