Arugula Salad with Lemon and Olive Oil

No chopping with this salad! The color and freshness provide a little brightness in winter.  Make just enough for the number of people present and don’t count on leftovers. Or make yourself a single salad like the one in the photo. I was stunned by the wonderful taste and texture of this simple salad when it was  served during the holidays.Arugula salad for one with salt & pepper shakers, half a lemon, and grated parmesan


Enough Arugula for 6 people

¼ cup olive oil

½ cup lemon juice (fresh is best)

½ cup grated Parmesan cheese

Salt & pepper to taste


Just before sitting down to a meal put the washed Arugula in a bowl. In a measuring cup, stir the olive oil, lemon juice, salt & pepper. Pour over the greens and sprinkle with Parmesan.  Although it isn’t needed, I have put some fresh avocado on top of this salad and it is quite yummy.

This dressing lends itself well to several variations of lettuces and cheeses.