Recipe: Arugula Salad with Olive Oil, Lemon and Parmesan–pairs with Dry Rose
You can substitute any type of fresh spring greens in this recipe, including spinach, mizuna (or any asian mix), spring mix, etc. The freshness of the salad is a perfect match for the fresh flavors of a new vintage Dry Rose.
| Adapted from Tyler Florence
Serves 4 2 bunches of arugula, washed, dried and torn ¼ c. extra virgin olive oil ½ lemon, juiced Salt and freshly ground black pepper to taste A chunk of Parmesan Reggiano cheese
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 Parmesan over the top.
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