I’ve always valued simplicity — especially when it comes to food. Some of the best meals I’ve ever eaten have consisted only of a few high-quality ingredients. This salad has Parmigiano-Reggiano — a Fieldhouse Kitchen splurge, but a necessary one to complete this lemony, light salad. It’s so simple, yet so delicious. It makes a perfect appetizer, lunch or side dish to accompany almost any entree any time of the year.
- 2 large handfuls of arugula
- Half a lemon
- Extra virgin olive oil
- Parmigiano-Reggiano cheese
- Salt and freshly cracked black pepper
Start by washing then drying your arugula. Set aside to make the Lemon Vinaigrette (this is my favorite go-to salad dressing that my Mom taught me years ago).
Now squeeze the lemon half into a small bowl. Using a whisk, or a fork if you don’t have one, gently pour the olive oil into the lemon juice, stirring as you go. You want to ensure that you have equal parts lemon juice and olive oil.
Toss the salad with the dressing and then carefully lay your cheese on top.
That’s it! Happy eating!
Fieldhouse Fun Fact: This Simple Arugula Salad is a Fieldhouse Kitchen staple — I love putting it on top of a breaded chicken cutlet, alongside a steak or having it on its own. Hope you do, too!