Arugula Salad with Lemon Parmesan Vinaigrette
Lemon juice and freshly grated zest add the citrus and refreshing taste to the fresh and peppery arugula.
Yield
4 servingsPrep
8 minCook
0 minReady
12 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
Parmesan cheese
|
|
| 4 | tablespoons |
olive oil, extra-virgin
|
|
| 2 | tablespoons |
lemon juice
freshly squeezed, or to taste |
|
| 1 ¼ | teaspoons |
lemon zest
freshly grated |
|
| 5 | cups |
arugula (roquette)
well rinsed and dried, packed |
|
| 1 | cup |
cherry tomatoes
halved |
|
| 1 | x |
Parmesan cheese
shaved, for garnish, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
Parmesan cheese
|
|
| 6E+1 | ml |
olive oil, extra-virgin
|
|
| 3E+1 | ml |
lemon juice
freshly squeezed, or to taste |
|
| 6.3 | ml |
lemon zest
freshly grated |
|
| 1.2 | l |
arugula (roquette)
well rinsed and dried, packed |
|
| 237 | ml |
cherry tomatoes
halved |
|
| 1 | x |
Parmesan cheese
shaved, for garnish, optional |
*
|
Directions
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.
