Saturday, January 29, 2011

Arugula With Lemon-Mustard Vinaigrette

Ingredients for salad:
1/2 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 teaspoon dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces baby arugula
1 (4-ounce) chunk good parmesan cheese

Preparing the salad:
Whisk together the olive oil, lemon juice, mustard, kosher salt, and freshly ground black pepper. Refrigerate until ready to use.

Toss the arugula in a large bowl with enough of the dressing to moisten. Shave the parmesan over the top and serve.

Serves 2


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