Active Time
Total Time
20 MIN
Serves : 20
© Anna Williams

How to Make It


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.

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