Arugula Salad with Lemon Parmesan Vinaigrette
Lemon juice and freshly grated zest add the citrus and refreshing taste to the fresh and peppery arugula. 20
olive oil, extra-virgin
freshly squeezed, or to taste
well rinsed and dried, packed
shaved, for garnish, optional
Combine parmesan, olive oil, lemon juice and zest in a food processor and blend until smooth.
In a large salad bowl, toss the dressing with the arugula and tomatoes until evenly coated.
Divide the salad among four serving plates and serve with shaved parmesan on top if desired.