I’m not going to lie; it’s totally the time of the year where my kitchen is full of soups, stews, and other hearty stick- to- your- ribs meals (also, I make a lot of cookies this time of year. I digress). But to go with these meals, I’ve discovered, I need a light vegetable side. So tonight, as I was making beef bolognese (recipe adapted from Marcella Hazan’s Essential of Classic Italian Cooking, and I highly highly HIGHLY recommend this cookbook!), I decided on a light arugula salad. So simple, so delish. Hope you enjoy!
Arugula, Lemon, and Parmesan Insalata
Serves 4 appetizer portions
5 ounces baby arugula (1 container)
1/4 cup GOOD extra virgin olive oil
1/2 lemon, juiced
1-2 tsp (eye ball, and add more as needed) champagne vinegar
Kosher salt (start with about 1/2 tsp and add more as needed)
Fresh cracked pepper to taste
1/4 cup (or more) freshly grated parmesan cheese (don’t substitute the jarred stuff for this if you can help it)
Rinse the arugula and place it in a bowl. In a smaller bowl, whisk together the olive oil, lemon juice, champagne vinegar, salt, and pepper. Check for seasoning.
Pour the dressing all on top of the arugula, sprinkle the arugula on top, and toss to coat. Chill until ready to serve.