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Arugula Salad with Lemon and Olive Oil

Arugula Salad with Lemon and Olive Oil

INGREDIENTS

  • 1 4.5 ounce container Bowery Arugula

  • 1/2 cup olive oil

  • 1/4 cup freshly squeezed lemon juice

  • 1 teaspoon honey

  • Kosher salt, freshly ground black pepper

  • 1 ounce parmesan, thinly shaved with a vegetable peeler

RECIPE PREPARATION

Whisk olive oil, lemon juice, honey, 3/4 teaspoon salt and 1/8 teaspoon pepper together in a small bowl. Drizzle over arugula and top with shaved parmesan and additional pepper if desired. 

Do ahead: Lemon vinaigrette can be made 1 day ahead, just store in an air tight container and chill.

SERVES 4

Recipe developed by Rick Martinez for Bowery Farming.

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We Believe a Better Future is Possible

We Believe a Better Future is Possible