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Arugula Salad (Insalata di Rucola)

Yield 8 servings (serving size: about 3/4 cup salad and 1 1/2 teaspoons cheese)
This salad is delicious for entertaining, yet simple enough to become part of your weeknight repertoire.

Ingredients

  • 7 cups trimmed arugula (about 5 ounces)
  • 1/4 cup thinly sliced shallots
  • 2 tablespoons fresh lemon juice
  • 4 teaspoons extra-virgin olive oil
  • 1 tablespoon water
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese

Nutrition Information

  • calories 38
  • caloriesfromfat 76 %
  • fat 3.2 g
  • satfat 0.8 g
  • monofat 2 g
  • polyfat 0.3 g
  • protein 1.5 g
  • carbohydrate 1.3 g
  • fiber 0.3 g
  • cholesterol 2 mg
  • iron 0.3 mg
  • sodium 102 mg
  • calcium 57 mg

How to Make It

  1. Place arugula in a large bowl. Combine shallots, lemon juice, olive oil, 1 tablespoon water, kosher salt, and black pepper; stir with a whisk. Pour over arugula; toss. Sprinkle with cheese.