Arugula Salad With Lemon Parmesan Dressing Tori Ritchie Bon AppÉtit April 2009 Recipes
ARUGULA SALAD WITH OLIVE OIL, LEMON, AND PARMESAN CHEESE
Steps:
- In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.
BON APPETIT'S ARUGULA SALAD WITH LEMON-PARMESAN DRESSING
Found on the epicurious.com website via Bon Appetit April 2009. "(This)makes a great side dish, but this salad is even better as a pizza topping. Brush the with olive oil, sprinkle it with sea salt and shredded mozzarella, then bake. When the pizza comes out of the oven, top it with the salad." Note: the lemon flavor in the dressing is very pronounced. *Update 1 January 2012*: I prepared this last week again but had no standard lemons on hand and substituted Meyer lemon juice and zest. Wow! fyi, cg
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- 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.
ARUGULA SALAD WITH PARMESAN
Emulsifying a dressing isn't essential for a sublime salad: Instead, think of the oil and acid as seasonings for a vegetable. For this recipe, that's spicy arugula, dressed with olive oil, lemon and shards of Parmesan to create a salad classic in many Italian restaurants and homes. But whether olive oil or lemon should come first, like all seemingly simple questions, is complicated. James Beard, Marcella Hazan, Deborah Madison and Judy Rodgers all concurred: For a brighter-tasting salad, start with olive oil, which better adheres the liquids to the greens and doesn't obscure the lemon. Be sure to use full-flavored greens, then taste the dressed leaves and adjust seasonings until the arugula tastes like its greatest self.
Provided by Ali Slagle
Categories easy, salads and dressings, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
- Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.
ARUGULA SALAD WITH LEMON-PARMESAN DRESSING TORI RITCHIE BON APPÉTIT APRIL 2009
Number Of Ingredients 1
Steps:
- 1/3 cup freshly grated Parmesan cheese
- 2.5 oz = 5 tablespoons extra-virgin olive oil
- 1 oz = 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon peel
- 4 cups (packed) baby arugula
- 1 cup halved cherry tomatoes
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