Italian
Lemon-Parmesan Arugula Salad
Peppery baby arugula tossed at the last moment with a restrained lemon emulsion and broad Parmigiano-Reggiano shavings for a bright, savory salad with clean edges.
4 servings · 12 minutes prep
Ingredients
Lemon Dressing
- 1 1/2 tablespoons fresh lemon juice, freshly squeezed
- 1/4 teaspoon finely grated lemon zest, finely grated, with no white pith
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/8 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil, fruity rather than aggressively bitter
Salad
- 5 ounces baby arugula, washed and thoroughly dried
- 1 1/2 ounces Parmigiano-Reggiano, shaved into thin, broad ribbons
Directions
Make the Lemon Dressing
- Whisk the fresh lemon juice, lemon zest, kosher salt, and black pepper in a wide mixing bowl until the salt dissolves.
- Add the extra-virgin olive oil in a thin stream while whisking until the dressing looks lightly emulsified. Taste it on one arugula leaf; it should be bright and rounded rather than sharply sour or oily.
Dress the Leaves
- Add the completely dry baby arugula immediately before serving. Lift and turn the leaves gently until they carry a thin sheen, stopping before dressing pools at the bottom of the bowl.
- Add two-thirds of the Parmigiano-Reggiano and toss once or twice without breaking the ribbons. Transfer to a shallow platter, scatter the remaining cheese over the top, and serve at once.
