Arugula Salad
A bright, peppery arugula salad tossed with fresh lemon, garlic, olive oil, and wide-shaved parmesan. Light, bold, and made to be enjoyed immediately.
Servings: 2
Ingredients:
- 4 cups arugula, packed
- 1 tbsp olive oil
- 1 lemon, juiced
- ½ cup parmesan, wide shredded
- 2 garlic cloves, pressed
- Salt, to taste
- Black pepper, freshly ground
Method:
Start Cooking- Add arugula to a large bowl.
- In a small bowl, whisk together olive oil, pressed garlic, and lemon juice.
- Drizzle the dressing over the arugula.
- Sprinkle parmesan over the top.
- Season with salt and black pepper.
- Toss gently just before serving. Bon appétit.
Notes:
From the table
- Arugula is delicate and wilts quickly once dressed. Toss it fresh, serve it immediately, and enjoy it at its brightest.
- Add sliced almonds or walnuts.
- Shave extra parmesan on top.
- Add sliced avocado.
- Drizzle a little balsamic glaze.
- Serve with salmon or any grilled fish.
- Tuck into sandwiches or wraps.
- Add to grain bowls.
- Spoon over warm roasted vegetables.
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Nutrition:
Calories: 190 kcal | Carbohydrates: 8 g | Protein: 11 g | Fat: 14 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Cholesterol: 17 mg | Sodium: 413 mg | Potassium: 257 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 1157 IU | Vitamin C: 36 mg | Calcium: 380 mg | Iron: 1 mg
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Arugula
WHY WE LOVE IT
We love it alongside our salmon. Quickly tossed with bright lemon, soft olive oil, and salty parmesan, it feels light but full of character.
A LITTLE STORY
Arugula grew wild around the Mediterranean and was added to everyday meals for its bold, peppery flavor. Long before modern salads, it was simply torn by hand, dressed with oil and citrus, and eaten fresh just like this.
DID YOU KNOW?
Arugula’s peppery bite comes from natural compounds called glucosinolates, also found in broccoli and kale. When the leaves are broken or chewed, they release spicy-tasting compounds that give arugula its signature kick.