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.

So this is my first post with Tuesdays with Dorie. They are a group cooking their way through Dorie Greenspan’s Baking: From My Kitchen to Yours cookbook. I had only recently heard about Dorie and was intrigued so I picked up the book and gave it a try.

These are like homemade Snickers bars. I wished you could see the cute picture in the cookbook because mine were not that thick or pretty. But they tasted great. If you are considering trying this recipe I would add a layer of dulce de leche over the peanuts. That would also make it easier to have that nice smooth chocolate layer. I would also double the chocolate to make a thick layer. But that is just me…

The best part - I made the dulce de leche, which is amazing if you have never tried it. I used David Lebovitz’s recipe and it turned out great. A few years ago I made it in the can over the stove, but I’ve grown more cautious and didn’t feel like having the can explode on me! So here is the recipe.

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