Arugula Parmesan Salad

Arugula Parmesan SaladRecipe
Photo: Lisa Romerein; Styling: William Smith
Arugula has a distinctive, appealingly peppery flavor. Use just a touch of sweet balsamic vinegar to enhance rather than mask it.
Serves 8


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1 tablespoon plus 2 tsp. red-wine vinegar
1 teaspoon balsamic vinegar
1 small garlic clove, minced
6 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 bags arugula (5 or 6 oz. each)
1 tablespoon chopped fresh herbs such as chervil, tarragon, flat-leaf parsley, and chives
3 ounces parmesan cheese, shaved with a vegetable peeler


Prep: 15 Minutes

1. In a bowl, whisk together vinegars, garlic, and olive oil. Add salt and pepper to taste.

2. Put arugula in a large bowl and toss with herbs and dressing. Add parmesan, then toss one more time.

Note: Nutritional analysis is per serving.

Created date

December 2008

Nutritional Information

Calories 142
Caloriesfromfat 82 %
Protein 4.8 g
Fat 13 g
Satfat 3.3 g
Carbohydrate 2 g
Fiber 0.6 g
Sodium 181 mg
Cholesterol 7.2 mg