This is one of my go-to salads – both for a weeknight dinner and for a fancy dinner party.
serves: 4 difficulty: easy prep time: <10 min
- 1 lbs arugula – pre-washed
- 2 tbs lemon juice or Balsamic vinegar
- 6 tbs extra virgin olive oil
- 6 oz grated Parmigiano Reggiano
First make the dressing. This is a classic vinaigrette with 1/3 acid and 2/3 oil proportion. Place the acid – lemon juice or Balsamic – and the olive oil in a small glass jar that has a lid (I use leftover jars from things like jams). Close the lid and shake vigorously. Dressing is ready.
Place the arugula in a bowl and toss with the dressing.
Plate the salad, and grate Parmigiano Reggiano on each plate. I usually use a truffle shaver to grate the Parmigiano.
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