This salad is very clean and fresh. It goes well with many dishes, especially hearty animal protein and heavier dishes or hors d’oeuvres that need a little acid to cut the fat, and balance the flavors. The last time I made this zesty salad was last weekend to accompany blue cheese, tomato, and thyme tarts. It is very easy to make.
ARUGULA SALAD WITH LEMON VINAIGRETTE
1 small package Arugula or Arugula/Spinach mix – 0.5 ounces
4 tablespoons Lemon Juice
5 tablespoons Extra Virgin Olive Oil
1 teaspoon Sea Salt
1/2 teaspoon freshly ground Black Pepper
Wash and thoroughly dry the greens (using a salad spinner), and place them in a large salad bowl. In a small bowl or dressing jar, add the lemon juice, salt, and pepper. If you are using a bowl, slowly drizzle in the extra virgin olive oil, while whisking. If, however, you are using a jar, place the lemon juice, extra virgin olive oil, salt, and pepper in the jar, and shake it very well to get the vinaigrette to emulsify properly.
Immediately before serving, drizzle the vinaigrette gently and slowly around the edges of the bowl, as in on the outside of the greens, as they are quite delicate. Gently toss the salad with the vinaigrette. Serve and Enjoy!