This recipe explains how to make a salad that’s on countless Italian restaurant menus. The salad is simple. What makes it so good is the peppery flavor of arugula combined with the nutty, salty flavor of Parmigiano-Reggiano cheese.
3 Tbsp lemon juice
4 Tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
One bunch arugula, washed and chopped
1/2 head leaf lettuce or romaine, washed and chopped into salad-bite sized pieces
1/3 – 1/2 lb. Parmigiano-Reggiano cheese, grated
In a small bowl, whisk together lemon juice, olive oil, salt and pepper.
In a salad bowl, blend together the lettuce and Arugula.
Drizzle the dressing over the lettuce & arugula. Add the grated cheese. Toss lightly and serve.
adapted from recipe by Jennifer Meier