Arugula Salad with Shaved Parmesan, Lemon & Olive Oil

This classic Italian salad is so simple to make that it really requires no measurements: Just a few handfuls of peppery arugula; shaved Parmesan cheese to your liking; a squeeze of fresh lemon juice; and a few swirls of extra virgin olive oil. I’ve provided loose quantities if you need them, but once you make this salad a few times you’ll relish the ease of making it by feel; casually squirting a lemon over fresh greens, circling olive oil around a bowl…somehow it just tastes better that way.

Oftentimes arugula is mixed with more mild greens to form a mesclun mix or field greens blend. Here, it stands happily on its own: its sharp, strong flavor a welcome contrast to the salty, nutty Parmesan cheese. Serve as a first course or, better yet, as an accompaniment to a grilled steak or thin crust pizza.

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Arugula Salad with Shaved Parmesan, Lemon & Olive Oil
Printable Recipe

Serves 4 as a starter

Ingredients

4 generous handfuls arugula (about 5 ounces)
big hunk Parmigiano-Reggiano cheese
1 tablespoon lemon juice (from 1 large lemon)
3 tablespoons extra virgin olive oil (I like Lucini)
1/8 teaspoon salt
freshly ground black pepper, to taste

Directions

1. In a large salad bowl, combine lemon juice, extra virgin olive oil and salt. Place arugula in bowl and top with freshly ground black pepper; toss with dressing. Using a vegetable peeler, shave sheets of Parmesan cheese onto salad. Serve immediately.