Arugula & Spinach Salad
Ingredients
For 4 Person(s)
For the Salad:
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1/2 pound pound. fresh arugula
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1/2 pound baby spinach leaves
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lemon vinaigrette:
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1/4 cup freshly squeezed lemon juice (2 lemons)
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1/2 cup extra virgin olive oil
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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1/4 pound Parmigiano Reggiano cheese
Directions
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Fill the sink with cold water and toss the arugula and spinach for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.
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In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the greens to moisten. Toss well.
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With a very sharp knife or a vegetable peeler, shave the Parmigiano into large shards and arrange them on the arugula/spinach.