Description
A vibrant spring salad combining baby arugula’s peppery bite with shaved parmesan’s nuttiness and golden olive oil’s smoothness. Perfectly balanced flavors and textures for a fresh, satisfying dish.
Ingredients
4 cups loosely packed baby arugula
1 cup grated parmesan cheese
1/4 cup golden olive oil
Instructions
Wash and spin dry baby arugula to remove excess moisture
Grate parmesan cheese using a microplane for optimal texture
Gradually massage warmed olive oil into greens until evenly coated
Transfer arugula to serving bowl and top with parmesan
Serve immediately within 5 minutes for maximum freshness
Notes
Use microplane grater for parmesan to avoid clumping
Chill olive oil beforehand for better emulsification
Add coarse sea salt directly to greens
Optional: Add lemon zest in warm climates
Avoid tossing too aggressively to preserve greens
Ensure parmesan is fresh for best umami flavor
- Prep Time: 10
- Category: General
- Method: Tossing/Massaging
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 1g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 8g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg
