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Arugula Parmesan Salad

Photo: Lisa Romerein; Styling: William Smith
Prep time 15 mins
Yield Serves 8
Arugula has a distinctive, appealingly peppery flavor. Use just a touch of sweet balsamic vinegar to enhance rather than mask it.


  • 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

Nutrition 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

How to Make It

  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.

  3. Note: Nutritional analysis is per serving.