Arugula Salad

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At face value this salad looks boring but there is nothing boring about it. Between the peppery taste of the greens and a very good extra virgin olive oil you have a fantastic salad. It is great as a light meal or a starter to an elegant one. I routinely recommend cruciferous vegetables for their healthy benefits - like cancer prevention. Here is another way to get these into your diet.


MAKES: 4 Servings
PREP/COOK TIME:15 minutes


  • 5 ounces of baby arugula

  • 1/4 extra virgin olive oil

  • 1/2 lemon, juiced

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 2 ounces shaved Parmigiano-Reggiano cheese


  1. In a small bowl, whisk together the oil and lemon juice. Season with salt and pepper.

  2. Place arugula in a serving bowl and drizzle with the dressing(you will probably have more than you need). Using a vegetable peeler, shave off thin pieces of the Parmigiano-Reggiano over the top of salad and serve.