Arugula Salad With Lemon Pepper Dressing Food

ARUGULA SALAD WITH LEMON DRESSING

Steps:

• In a small jar or bowl, combine lemon zest and juice with olive oil, coarse salt, and ground pepper; shake or whisk to combine.
• Wash arugula and remove stems; place leaves in a large bowl. With a vegetable peeler, shave Parmesan cheese over arugula; toss with dressing. Garnish with more grated zest, if desired.

ARUGULA SALAD WITH LEMON-PARMESAN DRESSING

Steps:

• Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.
• Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.

ARUGULA SALAD WITH LEMON-PEPPER DRESSING

Steps:

• Whisk first 4 ingredients in large bowl. Season with salt and pepper. Add arugula to bowl and toss to coat.

ARUGULA SALAD WITH STEAK, SHAVED PARMESAN AND LEMON VINAIGRETTE

Steps:

• Arrange arugula on a serving platter. Top with steak slices, red onion and bell pepper.
• Combine lemon juice, olive oil, honey mustard, and lemon zest. Season, to taste, with salt and black pepper. Toss with salad greens. Top with shaved Parmesan just before serving.

ARUGULA SALAD WITH OLIVE OIL, LEMON, AND PARMESAN CHEESE

Steps:

• In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.

ARUGULA SALAD WITH LEMON & TRUFFLE OIL DRESSING

Steps:

• Put the baby arugula into a large bowl.
• Squeeze half a lemon over the arugula and add the zest.
• Toss the shaved cheese on top of the arugula. If you're adding pears, put that in the bowl now.
• If you're adding toasted walnuts, toss those on top as well.
• Drizzle everything in the bowl with truffle oil.
• Sprinkle a pinch of sea salt across the top and crack some black pepper across the whole bowl to taste.
• Mix all those lovely things together.
• Pile your delicious salad on plates. If you've poached eggs, place these on top of each serving of the salad (this tastes delicious when you break the yolk and eat it mixed in with your salad. Sounds weird, but it's good!

ARUGULA SALAD WITH ANCHOVY DRESSING

Steps:

• In a blender, combine lemon juice, garlic and kosher salt. Let sit for 2 minutes, then add anchovies and parsley, and blend to combine.
• With blender running, drizzle in oil until emulsified. Taste and add more lemon or kosher salt if necessary.
• In a large bowl, toss together arugula and just enough of the dressing to coat the leaves (you may not need all of it). Sprinkle with flaky sea salt and pepper and serve immediately.

ARUGULA AND AVOCADO SALAD WITH SHAVED PARMESAN

Steps:

• To make the dressing, in a small bowl, combine the lemon juice and garlic. Slowly whisk in olive oil until the mixture is creamy. Season with salt and pepper.
• Place arugula in a serving bowl and add dressing to taste. Mix well. Top with avocado slices, drizzle a bit more dressing over them and season with a pinch of salt. Using a vegetable peeler, shave slivers of Parmesan over the top.