Arugula (Wild Baby) and Parmesan Reggiano Simply Dressed

Post date: Sep 9, 2012 11:10:40 PM

6 oz. organic wild baby arugula*

1 Meyer lemon, halved and seeded

1/3 to 1/4 C. extra virgin olive oil

salt (black, if available)

freshly ground black pepper

Parmesan Reggiano

Place arugula in a large mixing bowl. Squeeze lemon juice over, catching any seeds in your fingers.

Drizzle EVOO over arugula. Sprinkle salt and grind pepper, seasoning to taste.

Using your hands or tongs, toss and fluff salad.

Arrange on serving platter. Using a cheese plane, have Parmesan shards on top of dressed arugula.

* Bristol Farms sources "locally grown wild arugula" from Carson, CA. No matter the brand, look for smallest, greenest leaves.

First made 7/1/2011 for the Figuericksons and Mike Berman. Made at Mike's request for Ann Walker and Elaine Berman at September 2011 Hollywood Bowl concert. Served at Corn Group Dinner 9/8/12 honoring DTB (Doctors-to-be) Aaron, Yulin, & Nico.