Ingredients for The Barefoot Contessa's Arugula With Parmesan
- 5 ounces arugula
- Fresh Lemon Juice
- 4 tablespoons extra virgin olive oil
- Kosher Salt
- Fresh Ground Black Pepper
- Parmigiano Reggiano Cheese
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How to Make The Barefoot Contessa's Arugula With Parmesan
- Wash and thoroughly dry 5 ounces of arugula. Remove any thick stems or tough roots.
- In a small bowl, whisk together 2 tablespoons of fresh lemon juice, 4 tablespoons of extra virgin olive oil, 1/2 teaspoon of sea salt, and 1/4 teaspoon of freshly ground black pepper.
- Add the dried arugula to a large bowl.
- Pour the vinaigrette over the arugula and gently toss to coat.
- Using a vegetable peeler or sharp knife, shave 2 ounces of Parmigiano-Reggiano cheese into large, thin shards.
- Arrange the arugula salad on individual plates or a serving platter.
- Top with the shaved Parmesan cheese and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
4g
Fat
28g
Carbs
0g