Arugula Salad with Lemon-Parmesan Dressing
Post date
Monday, January 4, 2010 - 16:19
Source of Recipe
Bon Appétit | April 2009 by Tori Ritchie
Serves/Makes/Yields
Makes about 3 1/2 cups
Recipe Description
It makes a great side dish, but this salad is even better as a pizza topping. Brush the pizza shell with olive oil, sprinkle it with sea salt and shredded mozzarella, then bake. When the pizza comes out of the oven, top it with the salad.
Ingredients
1/3 cup freshly grated Parmesan cheese
5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon peel
4 cups (packed) baby arugula
1 cup halved cherry tomatoes
Preparation
Blend first 4 ingredients in processor.
Season dressing with salt and pepper.
Transfer to bowl. Cover; chill up to 3 days.
Combine arugula and tomatoes in large bowl.
Toss with enough dressing to coat.
Type of Meal