La Mista (lunch) Recipe
(Lunch Only) Arugula tossed with lemon vinaigrette, grape tomatoes, shaved red onion & parmigiano.
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Ingredients
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Salad Base
Lemon Vinaigrette
Method
Salad Preparation
- 1
Prepare the Arugula
In a large salad bowl, add 4 cups of fresh arugula. Rinse thoroughly under cold water and dry using a salad spinner or clean kitchen towel.
- 2
- 3
Prepare the Onion
Thinly slice 0.5 cup of red onion using a sharp knife or a mandoline. Add the sliced onion to the salad bowl with the arugula and tomatoes.
- 4
Add the Cheese
Using a vegetable peeler or a grater, shave 0.5 cup of Parmigiano-Reggiano cheese and sprinkle it over the salad.
Lemon Vinaigrette Preparation
- 5
Mix the Vinaigrette
In a small bowl or a jar, combine 3 tablespoons of fresh lemon juice, 5 tablespoons of extra virgin olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Whisk or shake until well combined.
- 6
Dress the Salad
Drizzle the lemon vinaigrette over the salad mixture. Toss gently to ensure all ingredients are evenly coated with the dressing.
