![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguHO6xbkT6olbL6zAQv-3esnjBU5px8dY_IGTxCkYb2rkWzxlYruPzaji2dbisdAvMWfbWOmcEmrHUEbfHTGOEEYfDz08uujtpivM8tY4gBdlSIvLohvLwddFDwHMg_GnkASzi1SH-ckTJ/s800/aru10%253A710.jpg)
I've recently become obsessed with arugula salad. Especially, served this way with lemon & Parmesan. The spicy greens, paired with the salty cheese & tart lemon are amazing together. The salad is great alone, but is even better as a pizza topping, or served with Italian chicken cutlets.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix9ylJacUWiLXu1q8nErIItz2tp_YJW6KY9g4Ol40uftBBst0zfix9O-f3DZv8w3Q97R15uhB5cK35sNyS4JpEpxihoPLa_UVPm4RR6-Pbl9StiX3Zsp3dEIhUssdtEjFjGAgb353Wesdx/s400/aru%253A341.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuW0mszD1L_hwF1aAaG5lEMFZJFwBmsB5QHteuVCL4C57HSTnajyZ6lF7vc9wV9B4edgU6DvBTCWPKeTbHmKRMjLUJ07l-nAzMD9uaMDENqvKNt5jCe0F_DNkiB-ngqBfxM-zk6O53Ruw-/s400/aru1%253A341.jpg)
Begin by putting a 1/3 cup of freshly grated Parmesan cheese in the bowl of a food processor. Grate 1 teaspoon of lemon zest,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBYP8SVdkJn8fxxtBA7agGViZ-20Et36a1E-Mug_i6AgunouY-EUSOh2O2-XFGK_d4BEmnPJ9CPP_07pG9GK0uwE2ERD8AJn6n5gGrf_tG5A-ESxwdYm8juBPrhtJ5L1jvWTF68sj3IyNu/s800/aru2%253A710.jpg)
and add that in.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLeDmVxrMrjR523QDgojQYNoMCS7fuCZcYTcOOYd1LoMBRKf0Q9klbJsafC-Xqy22zJymfiSh2hDFkfpUe7ZWl3rUc14-g84ILXopTBNYRoarN5WlD0qpTGS5eOAjbvfe9l9rHNYAvzjQR/s400/aru3%253A341.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-KgCa6T7RAy-t0lRZmkZPMgnq-YJMiMaH1w0QKizhY0tg5c1ZHapcWADPK5iJHrGIG3vPUy5yf5PO5at__VREvOxds07qXSpIkErQL3NTwjOpS7TbuSZqezKw7WazlrD_KttZH5C5sLV7/s400/aru4%253A341.jpg)
Along with 5 tablespoons of extra-virgin olive oil. Season with salt & pepper & process until smooth.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9srK2mJwbeQ8h_aWo0lN-hAy5xXDF5Po6E6iFIxuGkqYRn5AMum3RReRNfF2IhuSasDZIbKcEoTkoWXhWx1-FChzgajcjANdQ4Q5BBVDdVrSlW69idu9TjVNrO75VtgxRXDH2k0qEwAqv/s400/aru5%253A341.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimTqHyasJ3bbr3lD17PjzAG1LqhGmMbOvRmVZLQk8OHDldf-FPCMJ5Of3geR4Fsr_EmJgke9J4kz5MK00_M87vOTx21UV3TFauBqfON6LAWh3QVH5Tgm8B3gtflgVLlzCqjWHy7oFF0cl0/s400/aru6%253A341.jpg)
Transfer to a bowl, or storage container & chill until ready to use. The leftover dressing will last in the fridge for 3 days. In a large salad bowl, add 4 packed cups of baby arugula,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1eM15XoIHPuV5cQwzwLqOWuyPX6tYsvZKLinm-7tTjnXbdb1FUlnn5lqANEsEK3ipEPW1zrpBZgzlC2L_PMk70kMTB2O_N6gFOGeab8uAfHBgQPFtXTrL__PUkVJaMNXQ4wHgF4mDvCIo/s800/aru7%253A710.jpg)
and 1 cup of halved cherry tomatoes {or chopped whole tomatoes}.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRdfZqlUK-nrnsHnfbzc6vLh-NRrg7Y7UvtdO9b8tYM1r3EflJ05W6u6u-YJInjllF7euctfMBAtoMyciiff_gqVGCld-7jvhrExmelj68OX9k1PWgWKJIxjUpE90hyphenhyphenooXbcZQ9PViOYti/s800/aru8%253A710.jpg)
Toss with the dressing & serve.
Arugula Salad with Lemon-Parmesan Dressing
From Bon Appétit, April 2009Serves 4
1/3 cup freshly grated Parmesan cheese
5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
4 cups (packed) baby arugula
1 cup halved cherry tomatoes
Combine the first 4 ingredients in a food processor & blend until smooth. Toss the dressing with the arugula & tomatoes & serve.
Click here for the printable recipe.
9 comments:
So Beautiful !
A quick variation on this fantastic recipe: fill large bowl with arugula, drizzle a couple of tablespoons of GOOD virgin olive oil, squeeze on the juice of a fresh lemon, add a few tablespoons of grated or shredded parmesean, fair amount of freshly ground black pepper. Toss. It's been a requested hit. Everyone loves the quick and easy part that comes with fantastic flavor. :)
Anonymous:
That's exactly what inspired me to try this dressing. The way you described is usually the way I make arugula salad.
just made this last night...amazing!
I'm definitely going to try this, have been watching the cooking shows on tv and keep seeing them use arugula salad. So, I decided to come out here and see what I could find, this recipe popped up at the top of the list and I'm going to try this as my 1st arugula salad! Thanks much! Anonymous
I have had this salad many times and I truly enjoyed the quick and easy version of adding lemon juice, olive oil, and black pepper. During the summers I add watermelon and feta to this salad..and sometimes adding some toasted pine nuts to substitute the feta...
me too! I'm obsessed with arugula lately! I love it's nutty taste. I toss it with a lemon vinaigrette and "shaved" Parmesan. Instead of tomatoes I use marinated artichokes. I had it in an Italian restaurant once-delish! It's even better if you grow your own. I have several friends that grow it in their backyards-it's like a weed that reseeds itself! enjoy!
I'm addicted to this. I didn't change a thing and I absolutely love the flavor combination. Perfection!
@isabel - so glad you like it! thanks ;)
Post a Comment