Arugula Salad with Lemon and Parmesan
This is probably one of the quickest salads you will ever make, and you probably have all five ingredients in the house at any given time. The peppery greens and bright citrus make a nice contrast to the grilled beef.
- Serves
- 4
Directions
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In a small bowl, whisk together the olive oil, lemon juice and salt.
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In a larger bowl, add arugula and toss evenly with olive oil blend.
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Arrange arugula on a platter or divide evenly between four dinner plates.
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Garnish with the shaved Parmesan and lemon wedges.
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Add a few pinches of cracked black pepper to taste.
From Shawnie's class “Tuscan Farmhouse Feast”
