Arugula with Parmesan Recipe

• Level: Easy
• Yield: 6 servings
• Nutritional Analysis Per Serving (Serving Size: 1 of 6 servings)
  Calories: 272
  Total Fat: 24 g
  Saturated Fat: 5 g
  Carbohydrates: 7 g
  Dietary Fiber: 2 g
  Sugar: 3 g
  Protein: 10 g
  Cholesterol: 13 mg
  Sodium: 419 mg
• Total: 5 min
• Prep: 5 min

Ingredients

• 1/2 pound fresh arugula (3 large bunches)

Lemon Vinaigrette:

• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/2 cup good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4-pound chunk very good Parmesan

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Instructions

1. Trim roots from the arugula if present. Fill the sink with cold water and gently swirl the arugula for a few minutes to clean it thoroughly. Dry the leaves using a salad spinner and transfer to a large bowl.
2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until emulsified. Drizzle just enough dressing over the arugula to lightly coat the leaves. Toss gently and divide among individual serving plates.
3. Using a sharp knife or vegetable peeler, shave the Parmesan into large, thin ribbons and scatter over the salad for a delightful finish.

Reprinted from Barefoot Contessa Family Style, Copyright 2002 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.