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Arugula Salad With Lemon, Olive Oil And Parmesan

serves 2-4

This simply dressed Italian classic will add peppery brightness to just about any pasta, meat or vegetable dish. Add more parmesan (or mix in some other hard cheeses) to taste.


1/2 pound arugula, rinsed and dried
Olive oil
Lemon juice
Salt and pepper
2 ounces parmesan, shaved


prep: 5 minutes
total: 5 minutes


vegetable peeler


1. Rinse the arugula, dry it well and put it in a large bowl. Season it with a light sprinkling of salt.

2. Pour over equal parts olive oil and lemon juice, tossing as you go and tweaking the proportions, until the salad tastes good to you. The arugula should be lightly coated and not weighed down by the dressing.

3. Add more salt and pepper to taste. Shave the parmesan over each portion, using a vegetable peeler or knife.

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