Refreshing Arugula Salad with Lemon, Olive Oil, and Parmigiano-Reggiano

The finest dishes are often the simplest, such as this Arugula Salad. This salad offers a refined flavor using only a handful of basic ingredients. Consider serving it as an appetizer or alongside grilled steak, grilled chicken, or a thin crust pizza.

Arugula Salad

Ingredients Salad

• 5 oz. baby arugula (full grown works too)

• 2/3 cup sliced almonds, toasted

• 1/2 cup dried cranberries (sweetened variety)

• 1/2 cup shaved Parmigiano-Reggiano (1.5 oz)

Shaved Parmigiano- Reggiano

Dressing

• 1/4 cup extra virgin olive oil

• 2 Tbsp fresh lemon juice

• 1 Tbsp honey

• Salt and freshly ground black pepper, to taste
  

Instructions

1. Prepare the dressing: In a small mixing bowl, whisk olive oil, lemon juice, and honey together, seasoning with salt and pepper to taste. If possible, chill for 15 minutes.

2. Soften the dried cranberries slightly by covering them with hot water in a bowl. Let them sit for about 1 minute, then strain.

3. To assemble the salad: Toss the arugula with approximately 2/3 of the dressing. On a serving platter or individual salad plates, layer half of the arugula, half of the almonds, half of the cranberries, and half of the parmesan.

4. Repeat the layering, then drizzle with the remaining 1/3 of the dressing. Serve immediately.

Chef's Notes:

1. Use a vegetable peeler on one of the flat sides of the Parmigiano-Reggiano to make about 1/2 cup of cheese shavings.

2. Prepare your salad dressing in a canning jar instead of a bowl.

3. Add sliced apples to the salad as a replacement for dried cranberries or cherries.

4. Replace the lemon juice and honey with a high-quality Balsamic vinegar.

5. Try using different nuts like pistachios or walnuts.