Arugula with Parmesan
The lemon combined with the argula is fabulous. I go very light on the dressing.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
salads
side dish
no cook
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/2 pound fresh arugula (3 large bunches)
- 1/4 cup lemon juice freshly squeezed (2 lemons)
- 1/2 cup good quality olive oil
- 1/4 pound chunk very good parmesan cheese
- Carbohydrate 0.494860334945171 g
- Cholesterol 0 mg
- Fat 18.0028253485496 g
- Fiber 0.0433000003776989 g
- Protein 0.0288066667376398 g
- Saturated Fat 2.4862893354344 g
- Serving Size 1 1 Serving (80g)
- Sodium 194.238966667158 mg
- Sugar 0.451560334567472 g
- Trans Fat 0.487561333745392 g
- Calories 161 calories
If argula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin - dry the leaves and place them in a large bowl. In a small bowl, shixk together the lemon juice, olive oil, salt and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates. With very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the argula. YUM!
