StovetopAmerican
Arugula salad
Peppery leaves, lemon, oil, Parm. The fastest thing next to a steak.
Made it?
8 min · 8 min hands-on · pull 185°F
Ingredients
2 lb on the fire · ~1.3 lb to the table · 3 plates at 8 oz
- arugula5 oz
- lemon, juice1
- olive oil3 tbsp
- Parmesan, shaved2 oz
- kosher salt, black pepperto taste
Method
- 1
Arugula in a wide bowl. Lemon, oil, salt. Toss with your hands.
- 2
Parm on top. Pepper.
- 3
If it sits 20 minutes it is compost. Dress at the table.