Arugula Salad Recipe

Salad

1. 1

   Prepare cheese

   Using a vegetable peeler or microplane, shave or grate 3 oz Grana Padano into thin ribbons or fine shavings. Reserve in a small bowl. Set aside about 1 tablespoon of shavings for garnish if desired.

2. 2

   Toast nuts (optional)

   If using pine nuts or walnuts, warm a small dry skillet over medium heat. Add 2 tablespoons nuts and toast, stirring frequently, until fragrant and lightly golden, 2–4 minutes. Transfer to a plate to cool so they don’t continue to brown in the hot pan.

3. 3

   Make dressing

   In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Whisk or shake vigorously until the dressing is emulsified and slightly thickened. Taste and adjust: add a pinch more salt or a few drops more lemon juice if needed.

4. 4

   Assemble salad

   Place 6 cups of washed, spun-dry arugula in a large mixing bowl. If using, add 2 teaspoons thinly sliced red onion. Pour the dressing over the greens — start with about 2/3 of the dressing and toss gently with tongs to evenly coat; add more dressing only if needed to lightly dress the leaves (you want the arugula lightly coated, not saturated).

5. 5

   Finish and serve

   Toss in the toasted nuts (if using). Scatter the Grana Padano shavings over the dressed arugula and finish with the reserved tablespoon of shavings as a garnish. Give a final light grind of black pepper and a small pinch of sea salt to taste. Transfer to a serving platter or divide among plates and serve immediately.