A Salad for All Seasons: Arugula & Parmesan

This is the most simplest of salads.

It is from Ina's older book (yes, I am on a first name basis with her by now,) Barefoot Contessa Family Style.

It's a great salad during the summer when the bright sunny flavors of citrus and peppery arugula taste refreshing and actually feel cool. I mound it on top of grilled chicken and I feel the pounds melting off.

But it's also my favorite winter salad, because I can always get good fresh baby arugula in a bag and lemons are best in the winter months, so it feels healthy and fresh when you want something bright and green.

It also goes with almost any main dish. I love it before a tomato based pasta dish the best.

Use the best Parimigiano Reggiano cheese that you can buy and the best quality olive oil and you are in business.

Arugula & Parmesan Salad (adapted from Barefoot Contessa Family Style):
I cut this recipe in half when it is just the 2 of us.

1/2 lb. fresh arugula (3 large bunches), washed & dried
juice of 2 lemons
1/2 cup of good quality extra virgin olive oil
1/2 tsp sea salt or kosher salt
black pepper
1/4 lb. chunk of good quality Parmigiano Reggiano cheese

Whisk dressing ingredients together, not including the cheese. It will emulsify and get nice and thick.



Place your cleaned and dried arugula leaves on a platter and drizzle the dressing over the greens.

With a vegetable peeler, slice off pieces of the cheese and lay on top of the salad.
Serve immediately.