This is my go-to salad for serving alongside barbecued or grilled meat. The pepperiness of the arugula, combined with the jolt of fresh acidity from the lemon juice and the sharp flavor of freshly grated Parmesan cheese is the perfect compliment to a smoky savory piece of meat or poultry fresh off the grill. And it couldn’t be simpler.
Time: 5 minutes
- 10oz fresh arugula (it looks like a lot, but it will wilt quickly when dressing is introduced)
- 3 TBSP cup Olive Oil
- Juice of one lemon
- 8oz freshly grated Parmesan cheese, or to taste
- Salt and freshly ground pepper to taste.
Place arugula in a large salad or mixing bowl. Add olive oil and lemon. Grate Parmesan cheese over top, add salt and pepper. Toss and serve immediately.
Note: This salad doesn’t last long on the counter top, so make it directly before serving the rest of the meal.
This recipe is featured in a complete meal, served alongside Santa Maria Tri Tip, grilled corn, and grilled garlic bread. Find the complete meal here.
3 thoughts on “Arugula Salad with Lemon and Olive Oil”
Hi thaanks for sharing this