Arugula Salad With Parmesan
By Ali Slagle · 5 minutes · 4 servings
A recipe by Ali Slagle from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.
Details
- ⏱️ Total time: 5 minutes
- 🍽️ Servings: 4
Ingredients
- 4 to 5 ounces baby arugula
- 1 tablespoon extra-virgin olive oil, plus more as needed
- 2 teaspoons fresh lemon juice, plus more as needed
- Kosher salt (such as Diamond Crystal)
- 2 ounces Parmesan, shaved with a vegetable peeler
Directions
- Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and ¼ teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
- Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.
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