I LOVE ARUGULA!
Now that I’ve gotten that off my chest, I want to admit that I got the idea for this salad online somewhere. I usually pin things and even though I often make changes to recipes, I like to provide the original post so credit is given where it’s due.
In this case, I was furiously googling a simple salad to go with some salmon we already had in the refrigerator. For the sake of providing an original post, I found this one! The first couple times I made it, I included the pine nuts but found them to be relatively unnecessary (though a delightful addition).
Now on to the meat and potatoes! Or rather, the lemon juice and olive oil.
It’s so simple!
Grab a 5 oz container of arugula and some light extra virgin olive oil. Dump the arugula in a big ol’ bowl and add two tablespoons of olive oil. Mix together! I use my hands so I don’t crush the arugula leaves.
Now, the magic happens.
Depending on what you’re making (or the season), you can add a tablespoon of lemon juice OR a tablespoon of balsamic vinegar. I do not jest when I say that this salad goes with everything. Like, I’m pretty sure if you served it with pigs feet, it would be delicious… The salad part anyways.
So, you pick your poison, add that in, mix with your hands again. Grab a couple of bowls (the hubby and I like this salad so much that we’ll split the whole container between the two of us – in a household NOT obsessed with arugula, it would probably comfortably serve 4 people), and divide the arugula between them. The hubby can’t have much salt so I don’t add any beforehand but I’m a salt fiend – actually have a sodium deficiency – so I add a splash to mine and mix it in. Then, add your parmesan. We usually do two tablespoons each.
Then toss that protein on top and boom, baby! As if you’re sitting on a stone patio overlooking the Adriatic Sea, flavor rushing into your heart and enveloping you in its loving arms.
The lemon juice option is almost always lovely paired with a Chardonnay and the balsamic option is almost always delicious paired with a Cabernet Sauvignon (but of course, this depends more on your protein).
Recipe
1 – 5 oz package of arugula
2 – tablespoons of extra virgin olive oil
1 to 1.5 – tablespoons lemon juice or balsamic vinegar (or one of each if you’re feelin’ frisky)
4 – tablespoons of parmesan cheese (shredded or grated)
1 – teaspoon salt (optional)
Add protein on top
Step 1 – Add arugula to a large bowl.
Step 2 – Add 2 tablespoons extra virgin olive oil. Toss.
Step 3 – Add 1 to 1.5 tablespoons of lemon juice or balsamic vinegar. Toss.
Step 4 – Add 1 teaspoon of salt. Toss.
Step 5 – Top with 4 tablespoons of parmesan cheese.
Step 6 – Top with protein.
Serves 4