Arugula With Lemon And Olive Oil Recipes

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ARUGULA WITH PARMESAN



Arugula with Parmesan image

Provided by Ina Garten

Categories     appetizer

Time 5m

Yield 6 servings

Number Of Ingredients 6

1/2 pound fresh arugula (3 large bunches)
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4-pound chunk very good Parmesan

Steps:

  • If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates.
  • With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.

ARUGULA WITH LEMON AND OLIVE OIL



Arugula with Lemon and Olive Oil image

Categories     Salad     Leafy Green     Side     No-Cook     Vegetarian     Quick & Easy     Low/No Sugar     Lemon     Arugula     Summer     Vegan     Gourmet

Yield Makes 6 servings

Number Of Ingredients 4

3 ounces baby arugula (6 cups)
1 teaspoon fresh lemon juice
1/8 teaspoon salt
2 tablespoons olive oil

Steps:

  • Toss together arugula, lemon juice, and salt in a bowl. Drizzle with oil and toss to combine well.

ARUGULA SALAD WITH OLIVE OIL, LEMON, AND PARMESAN CHEESE



Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese image

Provided by Tyler Florence

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 5

2 bunches arugula, washed, dried, and torn
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
Salt and freshly ground black pepper
A chunk of Parmigiano-Reggiano

Steps:

  • In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.

ARUGULA WITH LEMON AND OLIVE OIL



Arugula with Lemon and Olive Oil image

Make and share this Arugula with Lemon and Olive Oil recipe from Food.com.

Provided by Bev I Am

Categories     Greens

Time 5m

Yield 6 serving(s)

Number Of Ingredients 4

3 ounces baby arugula (6 cups)
1 teaspoon fresh lemon juice
1/8 teaspoon salt
2 tablespoons olive oil

Steps:

  • Toss together arugula, lemon juice, and salt in a bowl.
  • Drizzle with oil and toss to combine well.

Nutrition Facts : Calories 43.5, Fat 4.6, SaturatedFat 0.6, Sodium 52.4, Carbohydrate 0.6, Fiber 0.2, Sugar 0.3, Protein 0.4

ARUGULA SALAD WITH PARMESAN



Arugula Salad With Parmesan image

Emulsifying a dressing isn't essential for a sublime salad: Instead, think of the oil and acid as seasonings for a vegetable. For this recipe, that's spicy arugula, dressed with olive oil, lemon and shards of Parmesan to create a salad classic in many Italian restaurants and homes. But whether olive oil or lemon should come first, like all seemingly simple questions, is complicated. James Beard, Marcella Hazan, Deborah Madison and Judy Rodgers all concurred: For a brighter-tasting salad, start with olive oil, which better adheres the liquids to the greens and doesn't obscure the lemon. Be sure to use full-flavored greens, then taste the dressed leaves and adjust seasonings until the arugula tastes like its greatest self.

Provided by Ali Slagle

Categories     easy, salads and dressings, side dish

Time 5m

Yield 4 servings

Number Of Ingredients 5

4 to 5 ounces baby arugula
1 tablespoon extra-virgin olive oil, plus more as needed
2 teaspoons fresh lemon juice, plus more as needed
Kosher salt (such as Diamond Crystal)
2 ounces Parmesan, shaved with a vegetable peeler

Steps:

  • Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
  • Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.

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