For my first couple of posts, I felt that it would be best to start out with some basic, everyday recipes that you could utilize in your busy lives. Keeping that in mind, I thought it would be best to use some of my favorite recipes I use whenever I need to put something together quickly. One of my favorite things to make is my arugula salad with shaved Parmesan cheese and a simple lemon honey vinaigrette. Not only is arugula one of my favorite lettuces to work with, but it also happens to be in season at this current time.I recently purchased some arugula at the Union Square market that was particularly flavorful at one of my favorite vendors.
(FYI. For those of you interested, I will soon be giving tours at the Union Square Farmers Market. I would love to introduce you to my favorite vendors and help you pick out some of the best tasting arugula you can find in the city. Check out my Tour Menu Tab on the side for my Info).
Arugula has a nice peppery bite to it that plays well with a strong, sharp cheese such Parmesan and the lemon honey vinaigrette offers a sweet and tangy note that balances out the salad, leaving a complexity of flavors in this simple, yet elegant salad. This works as a great lunch dish or can be used as a dinner salad if I toss in some roasted hearty vegetables and some cooked chicken. This type of recipe is designed for quick preparation and easy variation, as there is no wrong way to vary this dish. This type of dish is simple and it demonstrates how salads don’t have to be overly complicated to achieve complex flavors, giving you minimal effort and flavorful results. The central focus is that you can learn to execute some simple techniques that will help you become a better cook.
Arugula Salad with Shaved Parmesan and Lemon Honey Vinaigrette
Salad:
4 cups of washed Baby Arugula
Parmesan Cheese Block
Salt and Pepper to Taste
Vinaigrette:
2 Tbsp Dijon mustard
4 Tbsp good quality local honey
¼ cup lemon juice or roughly the juice of one lemon
1/3 cup good quality extra virgin olive oil
½ Tsp salt
¼ Tsp freshly ground pepper
1) In a small bowl, whisk together the mustard, honey, lemon juice, salt, and pepper.
2) Slowly drizzle in the olive oil in a slow but steady stream while whisking vigorously in order to emulsify the vinaigrette (the mustard helps in the emulsification process).
3. Check for seasoning and add more salt and pepper if needed (remember that this salad dressing should tasted highly seasoned).
4) Place the washed arugula in a big bowl and add a pinch of salt and pepper.
5) If you are serving the salad immediately, lightly dress the salad with the dressing, tossing it with salad tongs.
6) Place the salad in a bowl and shave a generous amount of Parmesan cheese on the salad with a vegetable peeler length wise in order to achieve nice, long shaving of cheese. Serve immediately with extra dressing on the side if needed.