Summer time is the perfect time to enjoy this light and tangy salad, but don’t let that stop you from making this recipe in the doldrums of winter – or any time of year for that matter. No fuss, no muss here. Generously splash the arugula with extra virgin olive oil and lemon juice, add cheese and you’re mainly done. Really, you don’t need to measure the ingredients, but we’ve provided some direction below for those who want to follow along. If you prefer to freestyle, go for it. Just keep adjusting to your taste.
1 – 142-g package baby arugula
Zest and juice of half a lemon
¼ cup extra virgin olive oil
½ cup to 1 cup Parmigiano Reggiano, finely grated
Salt and pepper, to taste
- Place the arugula into a large serving bowl.
- Add lemon juice, oil and Parmigiano Reggiano to arugula.
- Gently toss to combine.
- Season with salt and pepper.
- Finish with lemon zest.
- Add more lemon juice, oil or cheese, to taste.
Recipe by Trevor Howes (care of Vincenzo Fulgenzi)