Recipe — Italian
Simple Arugula Salad
Five ingredients, no fuss. Peppery arugula, sharply dressed in lemon and olive oil, finished with shaved parmesan.
- Serves 4
- 10 min
By J.D.H.
Ingredients
- 5 ozbaby arugula
- 1lemon, juiced
- 3 tbspextra-virgin olive oil the best you have
- 2 ozparmesan, shaved with a peeler
- to finishflaky salt and black pepper
Method
- 01
Pile the arugula loosely in a wide, shallow bowl. Don't pack it.
- 02
Squeeze the lemon over the leaves. Toss gently with your hands — once, twice — letting the acid wake the arugula up before the oil arrives. The order matters: lemon first sharpens the leaf; oil second clings without weighing.
- 03
Drizzle the olive oil slowly across the top in a thin, wide ribbon. Toss again, two or three turns, until every leaf glistens.
- 04
Scatter the parmesan across the top in soft shaved drifts. Finish with flaky salt and several turns of black pepper.