Arugula Salad With Olive Oil Lemon And Parmesan Cheese Recipes

ARUGULA SALAD WITH OLIVE OIL, LEMON AND PARMESAN CHEESE

Steps:

• In a serving bowl, drizzle the arugula with ½ the oil, ½ the lemon juice, 1 tablespoon of the Parmesan cheese and then sprinkle with salt and pepper.
• Gently turn the arugula over once from the bottom of the bowl and add the rest of the oil, lemon, another tablespoon of the cheese and sprinkle again with salt and pepper.
• Toss gently until well-mixed and taste for seasoning. Sprinkle the remaining tablespoon of cheese over the salad and serve.

ARUGULA WITH PARMESAN

Steps:

• If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates.
• With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.

ARUGULA SALAD WITH PARMESAN

Steps:

• Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
• Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.