By Jennifer Segal, OnceUponAChef.com
Ingredients (4 servings, Prep Time: 15 minutes)
- 5 ounces (or 5 generous handfuls) arugula
- 1 tablespoon fresh lemon juice, from one lemon
- 3 tablespoons extra virgin olive oil, best quality such as Lucini
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- Big hunk Parmigiano-Reggiano cheese
Instructions
- In a large salad bowl, combine the lemon juice, extra virgin olive oil, salt, and pepper. Place the arugula in the bowl and toss with the dressing.
- Run a vegetable peeler along one of the flat sides of the Parmigiano Reggiano to create about ½ cup cheese shavings (you can also use the slicing blade of a box grater or a cheese planer). Toss the cheese shavings with the salad and serve immediately.
Nutrition Information (Per serving – 4 servings)
Calories: 173, Fat: 15 g, Saturated fat: 4 g, Carbohydrates: 2 g, Sugar: 1 g, Fiber: 1 g, Protein: 8 g,
Sodium: 266 mg, Cholesterol: 13 mg