Arugula salad with parmesan

(from Mainergirl’s recipe box)

Source: Ina Garten

Prep time: 5 minutes
Serves 6 people


  • 1/2 pound fresh arugula (3 large bunches)
  • Lemon Vinaigrette:
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/2 cup good olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4-pound chunk very good Parmesan


  1. If the arugula 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.

  2. In a small bowl, whisk 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.

  3. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.

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