Insalata di Rucola

🔥 Prep

• Rinse the 100 g arugula under cold water and pat dry with a salad spinner or paper towels.
• Using a vegetable peeler, shave the 50 g Parmesan into thin ribbons.
• Roll the lemon on the countertop, then cut it in half and squeeze to obtain 1 tbsp fresh lemon juice.
• Measure out 2 tbsp olive oil into a small bowl.

🔥 Cook

• 1. In a large bowl, whisk together the 1 tbsp lemon juice and 2 tbsp olive oil until emulsified (whisk) for about 30 seconds at room temperature.
• 2. Add the 100 g arugula to the dressing and toss to coat evenly, letting it sit for 1 minute to allow the leaves to soften slightly.
• 3. Scatter the 50 g shaved Parmesan over the salad and give a final toss for 10 seconds just before serving.

🔥 Serve

• Transfer the salad to a chilled plate or bowl and serve immediately as a fresh starter.
• Pair with grilled lemon herb chicken or seared scallops for a light main course.
• Offer extra shaved Parmesan and cracked black pepper on the side for guests to add to taste.