Sophie spent 16 months in the Rome and Florence areas. This was one of her favorite types of salad. She shared this recipe with me and I'm going to share it with you!
Arugula with Romano and Lemon
3 cups arugula
1 to 2 ounces Romano cheese (or Parmesan)
3 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
Wash and spin dry (or pat dry) arugula. Shave strips of Romano cheese and toss with arugula. Zest lemon over salad. Squeeze 1/2 of the lemon over the salad, being careful not to let any seeds fall in. Sprinkle half the oil on then the salt. Finish with the other half of the lemon and the remaining oil. Serves 4 to 6 as a side salad.
Hints: Baby arugula is more tender and is preferred, and the fresher the better. Use your very best extra virgin olive oil for this salad because it will shine. A room temperature lemon will be easiest to juice. You can submerge a chilled lemon in hot tap water for a few minutes to warm it up.
Super easy yet super elegant...just what we need in life, right!? The refreshing flavors of this combination are terrific-- the spicy, peppery greens with the tartness of the lemon and the saltiness of the Romano blend together with the mellow richness of the oil to round out the taste and mouth feel to near perfection. You will love it. Thanks Sophie!