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.
Tommy Habetz, Naomi Hebberoy, Morgan Brownlow
december-2004,morgan brownlow,naomi hebberoy,tommy habetz,lemon and arugula salad,salad with parmesan cheese,holiday open house