This is kind of a basic recipe, but it’s my go to salad for literally everything. It’s great on the side of almost any protein or with a bowl of cacio e pepe. I especially like it for breakfast with a poached egg on top. The salad is also a nice way to break up a rich cheese / charcuterie board. It’s even great on top of cheese pizza.
Ingredients
5 oz Arugula (1 bag)
Extra Virgin Olive Oil
Lemon
1/4 cup Parmigiano Reggiano / Pecorino Romano, shaved Maldon Sea Salt
Fresh Cracked Pepper
Method
Rinse the arugula and dry. In a large bowl, toss the arugula with a drizzle of olive oil, a squeeze of lemon juice, a third cup of shaved cheese. Serve immediately. That’s it. It’s just a basic salad.
Ingeborg Ingeblog 