This peppery fall lettuce makes a wonderful salad when the weather starts to cool and the leaves begin to turn.
Serves 6 to 8
Arugula greens
Pamesan, shaved
Salt & pepper
For the vinaigrette:
1/2 cup olive oil
3 Tbs lemon juice
Zest of one lemon
1 1/2 tsp dijon mustard
1/2 tsp sugar
In a small bowl, whisk together all vinaigrette ingredients except the olive oil. Drizzle olive oil slowly and continue to whisk until dressing emulsifies.
Just prior to serving, toss the arugula with enough dressing to moisten. Sprinkle with salt and pepper (just a bit).Shave parmesan over salad. Finish with a drizzle of dressing and serve immediately.
Enjoy!
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