Salad Recipe

Salad

1. 1

   Prepare produce

   Rinse the arugula thoroughly in cold water, then spin or pat dry until mostly free of moisture. Discard any woody stems. Rinse the cherry tomatoes and pat dry.

2. 2

   Cut tomatoes

   Halve the cherry tomatoes lengthwise (or quarter them if very large) and place in a medium mixing bowl.

3. 3

   Make dressing

   In a small bowl or jar, combine the extra-virgin olive oil (3 tbs) and balsamic vinegar (1.5 tbs). Add the salt (1 tsp) and freshly ground black pepper (1/2 tsp). If using, squeeze the juice of half a lemon into the dressing. Whisk vigorously or shake the jar until the dressing is emulsified and slightly thickened (about 20–30 seconds). Taste and adjust seasoning: add an extra 1/4 tsp salt or 1/2 tbs olive oil if the dressing tastes too sharp.

4. 4

   Toss salad

   Add the dried arugula (5 cups) to the bowl with the halved tomatoes. Pour the dressing over the greens and tomatoes. Using tongs or salad forks, gently toss until the leaves are lightly and evenly coated (2–3 turns). Avoid overdressing; you want the arugula to remain crisp.

5. 5

   Plate and finish

   Divide the salad among 2 plates or place on a shared platter. If using, shave or sprinkle the Parmesan (1 oz) over the top. Finish with an extra tiny drizzle of olive oil or a few drops of balsamic vinegar if desired. Serve immediately.