Simple Arugula Salad (Edit recipe)

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This simple arugula salad is an easy, rustic yet flavorful option for nights when you need your greens but lack the time and energy to turn on your stove.

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Original Recipe

PREP TIME

2 minutes

COOK TIME

—

INGREDIENTS

8

Serves: 2

Ingredients

3 cups Arugula, baby (sometimes called rocket)
.333 cup Parmesan Cheese, shaved with a vegetable peeler)
1 tsp Lemon Juice, (use Meyer lemon if in season), fresh
1 tsp White Wine Vinegar
1.5 Tbsp Olive Oil, extra-virgin (good quality)
.15 pinch Sea Salt, flaky (like Maldon)
.15 Black Pepper, freshly cracked (to taste)
1 Tbsp Pine Nuts, toasted

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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

Add the arugula to a medium mixing bowl or serving bowl. Use a vegetable peeler to shave long, thin ribbons of Parmesan directly over the greens. Drizzle with olive oil, squeeze over the lemon juice, and a splash of vinegar. (Start with less; you can always add more later.) Sprinkle with a pinch of flaky sea salt and freshly cracked pepper.
Use clean hands or tongs to toss the salad lightly until the leaves are just coated, not drenched. Taste and adjust the seasoning, adding a touch more lemon or olive oil if needed.
This salad is best enjoyed right away while the arugula is crisp and the Parmesan still has texture.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	187
Fat:	16 g
Carbohydrates:	6 g
Protein:	6 g
Cholesterol:	11 g
Sodium:	492 mg
Fiber:	1 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.