Arugula Salad With Parmesan Published July 14, 2022 Total Time 5 minutes Rating Comments Read comments Advertisement Ingredients 4 to 5 ounces baby arugula 1 tablespoon extra-virgin olive oil, plus more as needed 2 teaspoons fresh lemon juice, plus more as needed Kosher salt (such as Diamond Crystal) 2 ounces Parmesan, shaved with a vegetable peeler Preparation Step 1 Place the arugula in a very large bowl, ideally one that could hold twice as many leaves
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If you plan on keeping a jar of vinaigrette on hand in your fridge, you can always whip up the vinaigrette without the shallots, and add them later, closer to each serving
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