I thought we needed something light after all that baking. Here in Southern California it is a warm, beautiful day. Don’t hate me, in June when it is hot elsewhere, we have what we call June gloom.
This is light and flavorful salad. I used Meyer Lemons, because they are in season, but you can use regular lemons too! Also, use the best olive oil you can afford. It really does make a difference in salad dressings. I used the oil we got in Italy.
Arugula Salad with Meyer Lemon, Olive Oil and Parmesan
2 bunches arugula, washed, dried, and torn
1/4 cup extra-virgin olive oil
1/2 – 1 lemon, juiced
Kosher salt and freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano
In a bowl whisk the oil, lemon juice, salt and pepper together. Taste for seasoning. I like it tart but you can use 1/2 instead of the whole lemon.
Toss the arugula with the dressing and mix with most of the cheese. Plate the salad and top with more Parmigiano. You could shave a few big pieces on the top with a vegetable peeler.1