Arugula Salad With Parmesan

Name: Arugula Salad With Parmesan
Total time: 5 min
Ingredients: 4 to 5 ounces baby arugula; 1 tablespoon extra-virgin olive oil, plus more as needed; 2 teaspoons fresh lemon juice, plus more as needed; Kosher salt (such as Diamond Crystal); 2 ounces Parmesan, shaved with a vegetable peeler

5.0

(59)

cooking.nytimes.com

Your recipes

Total: 5 minutes

Servings: 4

Author : Ali Slagle

arugula lemon juice parmesan

Ingredients

Remove All · Remove Spices · Remove Staples

4 to 5 ounces baby arugula1 tablespoon extra-virgin olive oil, plus more as needed2 teaspoons fresh lemon juice, plus more as neededKosher salt (such as Diamond Crystal)2 ounces Parmesan, shaved with a vegetable peeler

Export 4 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.

Step 2

Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.