Arugula Salad with Lemon Dressing


Serves 4

  • 1 pound (2 to 3 bunches) arugula
  • Zest and juice of 1 lemon
  • 2 tablespoons olive oil
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground pepper
  • 2 ounces Parmesan cheese


To Mince The Zest, Use A Vegetable Peeler To Remove Lemon Zest In Long Strips (avoid Bitter White Pith). Use A Sharp Knife To Cut Zest Into Thinner Strips, Then Finely Cut Crosswise.

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