Arugula and Parmigiano-Reggiano

A very simple salad with light fresh flavors that go well with a more savory main coarse.

Step 1: In a large salad bowl, toss arugula with shaved Parmigiano-Reggiano

Step 2: In a small mixing bowl, whisk together lemon zest, lemon juice, garlic, vinegar, sugar and olive oil.

Step 3: Pour dressing over arugula and toss to coat.

Ingredients:

  • 5 ounces wild arugula
  • ¼ cup shaved Parmigiano-Reggiano
  • ¼ cup extra virgin olive oil
  • 1 teaspoon lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon white wine vinegar
  • ½ teaspoon sugar
  • 1 clove garlic crushed