Simple Arugula Salad
This simple arugula salad is an easy, rustic yet flavorful option for nights when you need your greens but lack the time and energy to turn on your stove.
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Equipment
- vegetable peeler
Ingredients
- 3 cups baby arugula sometimes called rocket
- ⅓ cup Parmesan-Reggiano dry jack or Romano cheese, shaved with a vegetable peeler
- 1 teaspoon fresh lemon juice use Meyer lemon if in season
- 1 teaspoon white balsamic vinegar or white wine vinegar
- 1½ tablespoons extra-virgin olive oil good quality
- pinch flaky sea salt like Maldon
- freshly cracked black pepper to taste
- Optional additions: toasted pine nuts or honey
Instructions
- Add the arugula to a medium mixing bowl or serving bowl. Use a vegetable peeler to shave long, thin ribbons of Parmesan directly over the greens. Drizzle with olive oil, squeeze over the lemon juice, and a splash of vinegar. (Start with less; you can always add more later.) Sprinkle with a pinch of flaky sea salt and freshly cracked pepper.
- Use clean hands or tongs to toss the salad lightly until the leaves are just coated, not drenched. Taste and adjust the seasoning, adding a touch more lemon or olive oil if needed.
- This salad is best enjoyed right away while the arugula is crisp and the Parmesan still has texture.
Nutrition
Serving: 0.5gCalories: 168kcalCarbohydrates: 2gProtein: 7gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 11mgSodium: 276mgPotassium: 132mgFiber: 0.5gSugar: 1gVitamin A: 842IUVitamin C: 5mgCalcium: 246mgIron: 1mg
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