A super quick salad needs little more than lemon juice and olive oil, especially when topped with Pecorino or Parmesan cheese.
Keyword: arugula, salad
Author: Chef Sara Furcini
4-6cupsbaby arugula1 bag/2 large handfuls
1/4cupolive oilextra virgin
1ouncePecorino Romanoor Parmesan cheese
freshly ground black pepper
Place the arugula greens in a large serving bowl. Squeeze the juice of 1/2 lemon directly over the greens (I just strain the seeds with my hands). Add the olive oil and sea salt and toss well to combine. Taste and adjust by adding extra lemon or salt, as needed.
To serve, place a pile of the greens on a plate and top with shaved Pecorino cheese (I like to shave the cheese with a peeler). Season with freshly ground black pepper. Enjoy fresh or refrigerate and enjoy within 24 hours (note: the greens will begin to break down and wilt the longer they sit in the dressing with the salt).
Arugula Salad with Lemon and Pecorino https://thefrayedapron.com/arugula-salad-with-lemon