Toss fresh arugula leaves with our homemade Caesar Vinaigrette dressing and top with shaved Parmesan cheese for a simple but elegant salad.
2 tablespoons extra-virgin olive oil
1/2 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1/8 teaspoon freshly ground black pepper
2 chopped canned anchovy fillets
1 minced garlic clove
4 cups arugula
2 tablespoons shaved fresh Parmesan cheese
How to Make It
Combine olive oil, lemon rind, lemon juice, pepper, anchovies, and minced garlic in a medium bowl, stirring with a whisk. Add arugula; toss to coat. Sprinkle with shaved fresh Parmesan cheese.
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My teenager raved even though had she seen the anchovies she probably would've turned up her nose. I did used some mixed greens instead of arugula as my family doesn't care for arugula. I did use a bit more lemon juice than the recipe called for. The only thing missing was some homemade croutons. Would make again - maybe just use some anchovy paste instead of buying an entire tin of anchovies that I will never use up.