Go-To Arugula salad

Simple Restaurant Quality Arugula Salad.This is by far the easiest salad to make on a whim for lunch, dinner or even a dinner party or picnic. It is my go to for dinners with company and as good as anything you’d get in any top restaurant. It’s hard to believe it’s so easy to make. The shaved cheese MAKES it so should not be omitted. It’s also a great salad to serve under a simple breaded or roasted chicken breast. (If you are bringing to a picnic, pack the dressing and cheese separately and toss in the salad container before serving.)

 

  • 1/3 Cup Lemon Juice
  • 1/3 Cup Olive Oil
  • 1 teaspoon Dijon Mustard
  • Arugula Leaves
  • Shaved Parmesan Cheese (not grated).
  • Salt and Pepper

 

Dijon, Lemon and Olive Oil Dressing.Make the dressing by adding the mustard into the lemon juice and then add the oil in slowly while whisking it with a whisk or even just a fork. The mustard not only adds to the flavor of the dressing but it will help the dressing blend together (emulsify) without too much fuss (a little trick a chef taught me). There may be dressing left over depending upon how much salad you use. You can also add a touch of honey to the dressing for a nice, sweet twist. 

 

Toss the arugula with the as much dressing as you’d like (a little goes a long way) and then sprinkle a pinch of salt and pepper on top. Then, add some of the shaved slices of Parmesan. The cheese makes it. I just introduced this salad to my boys during a family vacation to Zions National Park. We always rent a place with a kitchen to save money on eating out and it’s so much fun to cook together and mingle until 1 AM afterwards. Enjoy!

 

 

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