Arugula Salad

 

fresh argula leaves

What could be easier than tossing your fresh arugula greens in some wonderful olive oil and Fleur de Sel Salt?

Check out Linda's wonderful Salad and Salad Dressing Recipes.

Arugula Salad

Arugula leaves, washed and trimmed (1 cup, loosely packed, per person)
Extra-virgin olive oil
Coarsely ground salt (Fleur de Sel or sea salt preferred)
Freshly-ground black pepper
Asiago cheese or Parmesan cheese, grated coarsely or sliced with a potato peeler

In a large bowl, add arugula leaves and drizzle with olive oil to just lightly coat only.

On individual salad plates, place the tossed arugula; season with salt and pepper. Top with Asiago or Parmesan cheese.

NOTE: The arugula can be washed and trimmed a week ahead of time. I put the cleaned leaves on paper towels, roll up and carefully but completely, wet the towels with cold water and place in a plastic bag and refrigerate until ready to serve, they keep very fresh this way.

DO NOT OVERDRESS YOUR SALADS - Too much salad dressing will weight down the salad ingredients and mask their flavors. The dressing's role is to highlight not to overpower the salad ingredients. A general rule is 1/4 cup of dressing for 6 cups of greens. As soon as your salad is mixed, taste a leaf to see if there is sufficient dressing. If not, drizzle some more over the salad, a tablespoon at a time; toss and taste again.