The recipe and photos follow. We did not add the cheese to our salad on 2/10 but it's a tasty addition!
Arugula with Parmesan Cheese (from Ina Garten)
1/2 pound fresh arugula (3 large bunches) or less
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 -pound Parmesan
If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula
for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.
In a small bowl, whisk together the lemon juice, olive oil, salt and pepper. Shave the parmesan with a vegetable peeler. Pour dressing on arugula, toss and serve. You can add the parmesan to the salad with the dressing or serve on the side.
|Washing the arugula|
|Adding arugula stems to the compost bin|
|Harvesting arugula from the class bed|
|Picking off arugula leaves|
|Making the salad dressing|
|Tearing the arugula into small pieces|