Utensils in a wooden bowl of arugula salad with lemon, olive oil, and Parmigiano-Reggiano.

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

Peppery greens, bright lemon, nutty Parmigiano-Reggiano, and extra-virgin olive oil make this simple arugula salad a classic—serve it as a starter or pile it onto crispy chicken cutlets, a white pizza, or grilled steak.

Servings: 4 as a starter
Prep Time: 15 Minutes
Total Time: 15 Minutes

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
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • Big hunk Parmigiano-Reggiano cheese

Instructions

  1. 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.
  2. Run a vegetable peeler along one of the flat sides of the Parmigiano Reggiano to create about ½ cup 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.

Nutrition Information

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  • Per serving (4 servings)
  • Calories: 173
  • Fat: 15 g
  • Saturated fat: 4 g
  • Carbohydrates: 2 g
  • Sugar: 1 g
  • Fiber: 1 g
  • Protein: 8 g
  • Sodium: 266 mg
  • Cholesterol: 13 mg

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.