Arugula Salad with Lemon-Parmesan Dressing


    • 1/3 Cup Freshly Grated Parmesan Cheese
    • 5 Tbs Extra-Virgin Olive Oil
    • 2 Tbs Fresh Lemon Juice
    • 1 Tsp Finely Grated Lemon Peel
    • 4 Cups (Packed) Baby Arugula
    • 1 Cup Halved Cherry Tomatoes


    • Blend first four ingredients in processor. Season dressing with salt & pepper. Transfer to bowl. Cover; chill up to 3 days.
    • Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.


It makes a great side dish, but this salad is even better as a pizza topping. Brush the crust with olive oil, sprinkle it with sea salt and shredded mozzarella, then bake. When the pizza comes out of the oven, top it with the salad.