Arugula (v) Recipe

Make frico

Place a nonstick or well-seasoned stainless steel skillet over medium heat. If skillet is not well-seasoned, add 1 tsp neutral oil and swirl to coat. Spoon small mounds (about 2 tablespoons each) of the finely grated Parmesan onto the hot skillet, spaced at least 2 inches apart. Lightly sprinkle about 1/4 tsp freshly ground black pepper over each mound. Using the back of a spoon, gently flatten each mound into a 3–4 inch round.

Cook until edges become bubbly and the cheese melts and browns slightly, about 2–3 minutes. Carefully flip each frico with a thin spatula and cook another 30–60 seconds to deepen color. Transfer crisps to a paper towel-lined plate to cool and crisp fully. While still warm, you can shape them over a rolling pin or small bowl if you want curved cups; otherwise leave flat. Make 6–8 crisps depending on size.

Emulsify dressing

In a small bowl or jar combine 2 tbsp fresh lemon juice, 1 tbsp local honey, 1 tsp Dijon mustard, and 1 tsp fine sea salt. Whisk until honey dissolves. Slowly stream in 3 tbsp extra-virgin olive oil while whisking vigorously to emulsify. Taste and adjust seasoning with up to 1/4 tsp more salt or 1 tsp more honey if you prefer sweeter. Finish with 1 tsp freshly ground black pepper and stir to combine. Yield about 1/4 cup vinaigrette.

Place 6 cups of trimmed, spun-dry arugula in a large mixing bowl. Add about 1/2 cup of the freshly grated pecorino (reserve remaining for finishing). Drizzle the vinaigrette over the greens — start with about 2 tablespoons, then gently toss with salad tongs or clean hands to coat evenly. Add more vinaigrette as needed (total used will be about 2–3 tbsp) so leaves are lightly dressed but not soggy.

Season the tossed arugula with 1 tsp freshly ground black pepper and taste for salt; sprinkle a small pinch more sea salt if needed. Transfer dressed arugula to a serving platter or divide among plates.

Break or place 1–2 parmesan frico crisps per serving on top of each portion (for 4 servings use all frico made). Finish each plate with a generous dusting of the remaining grated pecorino (about 1/2 cup total) and one final light grind of black pepper.