Feel Well.
Live Well.
Arugula Parmesan Salad
1/2 pound fresh Arugula (3 large bunches)
LEMON VINAIGRETTE:
1/4 cup freshly squeezed Lemon juice (2 lemons)
1/2 cup olive oil (or try Oils of Aloha garlic Macadamia nut oil)
1/2 teaspoon Kona sea salt
1/4 teaspoon freshly ground black pepper
Shaved Parmigiano, about 1/2 cup
Directions
If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.
For the Lemon Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, Kona sea salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates.
With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.
No comments:
Post a Comment