Recipes · Salads
Arugula Salad with Parmesan & Citrus Vinaigrette
From the featureGirls’ Night In
- Chef / source
- Marion Sullivan
- Serves
- 4
- Meal
- Salads
- Issue
- September 2009
Ingredients
- Zest and juice of 1 lemon
- 1 Tbs. extra-virgin olive oil
- 1/8 tsp. freshly ground black pepper
- 1/8 tsp. sea salt
- 4 cups baby arugula, washed
- 1/2 cup shavings fresh Parmigiano-Reggiano cheese
Method
In a large salad bowl, combine lemon zest and juice, olive oil, pepper, and sea salt. Whisk until salt dissolves. Add baby arugula and toss until coated. Sprinkle with cheese shavings and serve.
