Bon Appetit's Arugula Salad With Lemon-Parmesan Dressing
- Reviews 2
Ready In: 15 mins
Serves: 2-3
Ingredients
Lemon-Parmesan Dressing
- 1⁄3 cup freshly grated parmesan cheese (asiago, reggiano, etc. can replace Parmesan if you wish)
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice (*fresh*!)
- 1 teaspoon finely grated lemon peel
Salad
- 4 cups packed baby arugula (rocket)
- 1 cup halved cherry tomatoes (I omitted the tomatoes because my main dish contained them) or 2 tablespoons sun-dried tomatoes, minced (I omitted the tomatoes because my main dish contained them)
- 1 tablespoon pine nuts (my addition) or 1 tablespoon chopped walnuts, toasted (my addition)
Directions
- Blend salad dressing ingredients in a mini food processor. Season to taste with salt and pepper. Transfer to bowl. Cover; chill up to 3 days. Bring to room temperature before tossing the dressing with the greens.
- Combine arugula and tomatoes in large salad bowl. Toss with enough dressing to coat.
- Garnish with pine nuts or walnuts.
- Servings are estimated.
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