Arugula Salad with Lemon, Olive Oil, and Parmigiano-Reggiano

Name: Arugula Salad with Lemon, Olive Oil, and Parmigiano-Reggiano
Prep time: 15 min
Total time: 15 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 5 ounces (or 5 generous handfuls) arugula; 1 tablespoon fresh lemon juice, (from one lemon); 3 tablespoons extra virgin olive oil, (best quality such as Lucini); &frac18; teaspoon salt; &frac18; teaspoon freshly ground black pepper; Big hunk Parmigiano-Reggiano cheese

This easy arugula salad recipe features fresh greens, a bright lemon vinaigrette, and shaved Parmigiano-Reggiano—perfect as a starter or side dish.

⏱️ 15 min 🔪 Prep: 15 min 📊 Easy 👁️ 5 views

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Arugula Salad with Lemon, Olive Oil, and Parmigiano-Reggiano

Foto: Once Upon a Chef

Ingredients

4 servings

5 ounces (or 5 generous handfuls) arugula
1 tablespoon fresh lemon juice, (from one lemon)
3 tablespoons extra virgin olive oil, (best quality such as Lucini)
&frac18; teaspoon salt
&frac18; teaspoon freshly ground black pepper
Big hunk Parmigiano-Reggiano cheese

Steps

In a large salad bowl, combine the lemon juice, extra virgin olive oil, salt, and pepper. Place the arugula in the bowl and toss with the dressing.
Run a vegetable peeler along one of the flat sides of the Parmigiano Reggiano to create about ½ cup (50 g) cheese shavings (you can also use the slicing blade of a box grater or a cheese planer). Toss the cheese shavings with the salad and serve immediately.