Monday, December 21, 2009

Arugula and Parmigiano-Reggiano salad

The arugula I planted a few weeks ago isn't yet big enough to harvest, so I am spending time looking for recipes to use when it does. I can't wait.

If you've never had arugula, the slightly peppery green, you're missing out. I can eat it by itself, it's so good.

This salad (from uses lemon juice to balance the sharp flavor of the greens. The sweet, nutty cheese adds depth.

Arugula Salad With Parmigiano-Reggiano

•3 Tbsp lemon juice
•4 Tbsp olive oil
•1/2 tsp salt
•1/4 tsp pepper
•One 7 oz. bag arugula
•1/3 - 1/2 lb Parmigiano-Reggiano cheese, grated
In a small bowl, whisk together lemon juice, olive oil, salt and pepper.
Drizzle the dressing over the arugula. Add the grated cheese. Toss lightly and serve

1 comment:

  1. Jane, this sounds wonderful. Let us know how it went when you harvest. Best, Angie Ciesko