Lemon and Arugula Salad with Parmesan Cheese

  • Total Time:
  • Servings: 20

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  • Six 4-ounce bunches of arugula
  • 2 lemons, sliced paper thin
  • Extra-virgin olive oil, for drizzling
  • Salt and freshly ground pepper
  • 4 ounces of Parmesan cheese, shaved

How to make this recipe

  1. Toss the arugula with the lemons. Drizzle with extra-virgin olive oil, season with salt and pepper and toss again. Scatter the Parmesan on top; serve at once. Or, to prevent the salad from wilting on the buffet table, set out a bottle of olive oil next to the ingredients in separate bowls and have your guests assemble their own salads.

Contributed By Photo © Anna Williams Published December 2004

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