Arugula & Parmesan Recipe
wild arugula, 24-month aged Parmigiano-Reggiano, lemon dressing
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Ingredients
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Salad Base
Lemon Dressing
Method
Prepare the Salad
- 1
Wash the Arugula
Rinse the wild arugula thoroughly under cold water to remove any dirt. Spin dry in a salad spinner or gently pat dry with a kitchen towel.
- 2
Shave the Cheese
Using a vegetable peeler or a cheese slicer, shave the 24-month aged Parmigiano-Reggiano into thin slices or delicate shavings.
Make the Lemon Dressing
- 3
Combine Dressing Ingredients
In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, honey, salt, and black pepper until well combined and emulsified.
Assemble the Salad
- 4
Toss the Ingredients
In a large mixing bowl, add the washed arugula. Drizzle the dressing over the arugula and toss gently until the leaves are evenly coated.
- 5
Add the Cheese
Sprinkle the shaved Parmigiano-Reggiano over the top of the dressed arugula. Toss lightly to combine, ensuring the cheese is distributed throughout.