This Arugula Salad from Emeril Lagasse is my favorite no fuss, dressed-to-impress salad. The shaved Parmesan adds restaurant-like flair and the vinaigrette provides a perfect balance to the bitter arugula. (Plus, you’ll have leftover dressing which is a BONUS.) It’s easy yet elegant, comes together in no time, and is totally uncomplicated. (I’ve deleted the link because it is no longer working. BUT, never fear, I found it and have had to ad lib a bit.) Here you go:
Arugula Salad with Shaved Parmesan and Balsamic Vinaigrette
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard (I like Maille brand)
1 teaspoon sugar
1/2 teaspoon Kosher salt
Freshly ground black pepper, to taste
1 clove garlic, finely minced
1/2 cup extra-virgin olive oil
12 ounces fresh arugula
2 ounces shaved Parmesan
Whisk vinegar, mustard, sugar, salt, pepper and garlic in a small bowl until combined and sugar has dissolved. Continue to whisk while adding olive oil in a steady stream until emulsified. Toss arugula in a large bowl with some (to your taste) of the vinaigrette. Top with shaved Parmesan.
Serving suggestion: Serve along side grilled chicken, fish or steak. It’s also DE-licious alongside whole grain pasta.