Arugula with Parmesan

By cacelias

This is an easy salad to assemble as a first course. The arugula is peppery, the vinaigrette lemony, and the Parmesan spicy. Prepare the ingredients in advance and just toss them together before dinner. Serve with a wedge of lemon if you liked.

Recipe from Ina Garten, "Barefoot Contessa Family Style"

Ingredients

• Lemon Vinaigrette:
• 1/2 pound fresh arugula (3 large bunches)
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/2 cup good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon Dijon mustard
• 1/4 pound chunk very good Parmesan cheese

Details

Servings 6

Preparation

Step 1

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, dijon, 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.