Bon Appetit's Arugula Salad With Lemon-Parmesan Dressing

Recipe by COOKGIRl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
  • Lemon-Parmesan Dressing
  • 13
    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)
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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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