Lemon Parmesan Arugula Salad (Edit recipe)

At this point, my friends and I just call this "The Salad".

5 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	342
Fat:	34 g
Carbohydrates:	5 g
Protein:	4 g
Cholesterol:	8 g
Sodium:	326 mg
Fiber:	0 g
Sugars:	1 g
Calculated per serving.

by glassofweinstein

View original recipe

Serves: 4

Ingredients

1 Arugula, carton
.5 cup Extra Virgin Olive Oil
.25 cup Lemon Juice, freshly squeezed (about 1 lemon)
1 Lemon zest, of one lemon
1 Tbsp Dijon Mustard
.25 cup Parmesan Cheese, grated
.5 tsp Kosher Salt
.25 tsp Black Pepper
.25 cup Pine Nuts, or walnuts
.25 cup Parmesan Cheese, shaved (for topping)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Start by lightly toasting the pine nuts in a pan over medium low heat until browned and aromatic. Allow to cool and reserve.
In a measuring cup, whisk together the extra virgin olive oil, mustard, and lemon juice until they lightly emulsify. Whisk in the lemon zest, grated parmesan cheese, salt, and pepper. Chill and reserve until ready to serve.
In a large bowl, place the cleaned arugula and toss with the vinaigrette until everything is coated. Toss in the pine nuts and some of the shaved parmesan, reserving the remainder for garnish. Plate, serve, and enjoy!