INGREDIENTS
1 1/2 tbsp fresh lemon juice
1/2 clove garlic
1 tbsp Italian parsley
1 tsp capers
1/4 cup extra-virgin olive oil
4 cups fresh arugula
2 oz Parmesan
PREPARATION
Place lemon juice, garlic, parsley, and capers in a blender and puree until smooth. Slowly add oil and blend until emulsified. Toss arugula with dressing. Divide among plates. Shave Parmesan with a vegetable peeler and top each salad with cheese.
Monday, 6 July 2009
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