Arugula. Olive Oil. Lemon. Parmesan. Salt.
If you haven’t had this salad before, you need to have it soon.
I’ve had versions of this salad in Italian restaurants over the last few years. I’m not sure of it’s origins but we eat it until the acidity in the lemon starts to make our mouths feel funny. It’s really that good.
There’s no real measurement. Through some washed and dried arugula into a bowl. Shred it. Pour enough olive oil to gently coat the leaves once tossed. Taste. Squeeze some lemon on the leaves. Taste. Use a rasp, fine grater or peeler to shave Parmesan into the salad (as much or as little as you’d like). Toss. Taste. Does it need more olive oil? Lemon? Season with salt (always do this last as the parm is salty). Taste. Eat right away or, even better, wait for 20 minutes to let those flavors hang out.
This was the first salad I ever imagined eating as a main course. It’s simple food at it’s best and if you haven’t tried it, I can’t recommend it enough.
If you have tried it, do you do anything differently?