If you’re looking to add more leafy greens into your diet, don't forget to use arugula amongst the spinach, kale, and broccoli – it's packed full of goodness and has a distinctive peppery flavor.
Rinse the arugula/rocket leaves well, then dry them with a salad spinner or clean kitchen towel.
Mix all of the ingredients together for the dressing. If the parmesan is not shaved, use a vegetable peeler to shave it into flakes. Alternatively, you can grate it.
Pour the dressing over the arugula leaves and sprinkle with the cheese. You can also add any extra toppings you enjoy (e.g. dried cranberries, walnuts, etc). Enjoy!
How to Make Ahead and Store?
Make ahead: you can prepare the arugula leaves and the dressing separately and store them in airtight containers in the refrigerator for up to three days. Then, when you’re ready to serve, assemble the prepared ingredients and add the parmesan.Store: once fully assembled and dressed, this salad is best eaten immediately. However, any leftovers could be stored in the refrigerator for an additional day.
Notes
Dry the arugula well: (after rinsing) if you don’t, you can end up with a soggy salad.
Use the ingredient amounts as a guideline: after making this salad a few times, you’ll come to know "by eye" what your preferred amounts are and won’t even need to refer to a recipe!
Check the blog post for more tips about arugula and information on how to sautee arugula and how to make arugula pesto.