Arugula Salad with Shaved Parmesan
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I’m very grateful for my husband. See, he likes his meat and potatoes as much as the next guy but what I really appreciate is that he always makes sure we have some sort of green vegetable or salad with our dinners. He’s told me on multiple occasions that this is his favorite salad. With simple ingredients, it takes about 5 minutes and I make it at least once a week.
Cooking Level
FOUNDATIONAL | Beginner | Intermediate | Advanced
Arugula Salad with Parmesan Shavings
Ingredients
- 1 small shallot, minced
- 1 T lemon juice*
- 1 T olive oil
- Salt and Pepper
- 1 large bunch arugula (~3 cups, loosely packed; about a half of a 5oz container)
- 1 block Parmigiano-Reggiano cheese
Instructions
- In a medium-sized bowl, combine the minced shallot, 1 T lemon juice, 1 T olive oil, and a pinch of salt and pepper. Whisk to combine.
- Add the arugula and toss with the dressing to coat.
- Using a vegetable peeler, shave off thin slices of the Parmigiano-Reggiano block into the salad - use as much as you like! Serve immediately.
- Enjoy!
*You don’t need to buy fresh lemons and squeeze them for this recipe if you don’t want to. I always keep a bottle of lemon juice and lime juice in my refrigerator. It’s good for salad dressings, pasta, mixed drinks, and a whole list of other things.
Parmigiano-Reggiano is also something I usually have on hand for salads like these, or to shave onto pasta and other dishes.
In addition to shaved parmesan, I sometimes like to add halved cherry tomatoes for a little acidity and crunch.
