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arugula Parmesan cheese extra-virgin olive oil lemon juice red wine vinegar mustard ground pepper kosher salt
Viewed: 68 - Published at: 2 years agoIngredients
- arugula leaves
- Parmesan cheese Fresh whole
- 1/2 extra virgin olive oil
- 1/8 cup fresh lemon juice at least 4 lemons
- 1/8 cup red wine vinegar
- 3/4 tablespoon dijon mustard
- ground pepper dash of fresh
- 1 teaspoon kosher salt
Method
- Place all ingredients (excluding the arugula and parmesan) for dressing in a mason jar and stir with whisk till thoroughly mixed. Close the lid and shake well until mustard is fully mixed in.
- Place Arugula in Bowl. Use Carrot peeler to shave the desired amount of Parmesan Cheese on top of Arugula, mix thoroughly.
- Add desired amount of salad dressing and mix again (1 1/2 to 3 TB) depending on the size of your salad. Start with lesser amount and add as needed.
- Store the leftover salad dressing in the refrigerator.
