Arugula salad with olive oil, lemon and Parmesan
Votes: 1
Time: 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Fresh, juicy arugula with its piquant flavor is delicious on its own as a side dish, for example, with grilled steak, and a light dressing of olive oil and lemon juice will enhance its flavor. Use only high-quality extra-virgin olive oil to fully enjoy this Mediterranean-style appetizer. Shred some Parmesan cheese over the arugula salad and serve with the steak.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 bunches of arugula, washed, dried and torn
- 1/4 cup extra-virgin olive oil
- Juice of half a lemon
- A piece of Parmesan
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Cooking the dish according to the recipe:
- In a serving bowl, drizzle the arugula with olive oil, lemon juice, and season with salt and black pepper. Toss to coat thoroughly. Use a vegetable peeler to shave some Parmesan cheese over the top.
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