When I make a salad it's almost always an arugula salad. I love the leafy greens so much that if I could, I would eat it every chance I got. Though I know many people don't share the same sentiment with me, I know there are many who do appreciate the perfumed aroma and peppery flavor of arugula. It's what sets it apart from other lettuces.
The easiest and simplest way for enjoying arugula is a salad—and in my opinion arugula should be the star, not mixed in with other lettuces. Besides salads, though, arugula also goes well on pizza, tossed with pasta, and even cooked like in this soup. If you're looking for a classic salad recipe, look no further because this is the one.
For this salad I toss the arugula with a tangy white-wine vinaigrette and shaved Parmesan cheese, which adds a saltiness and richness. It's that easy and it's very enjoyable. Serve it as an appetizer or side salad to dinner.
Arugula Salad with Lemon Vinaigrette and Shaved Parmesan
6 to 8 ounces arugula
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
fine sea salt
freshly ground black pepper
1/4 cup shaved Parmesan cheese
In a large bowl, whisk together lemon juice, mustard and olive oil until an emulsion forms. Season with salt and pepper. Add arugula and toss to coat. Add half the cheese and toss. Divide salad among plates and scatter over with remaining cheese. Serve. Yield: 4 servings as an appetizer.