Simple Arugula Salad with Lemon

This is one of my favorite “contorni”–the Italian word for side dish–and, thankfully, a super easy one to make at home. The dish is just fine with a bag of pre-washed arugula from the grocery story, but it’s a show-stopper when made with just-picked arugula from the farmers market or your garden.

arugula-salad

8 packed cups arugula
juice of 1 lemon
3 tablespoons extra virgin olive oil (use your best)
1 teaspoon balsamic vinegar
coarse sea salt, like Maldon, and freshly ground black pepper

Place the arugula in a large bowl and squeeze lemon over top. Toss to coat. Drizzle olive oil and vinegar over top, sprinkle with a bit of sea salt, and toss to coat again.

Top with additional sea salt and pepper to taste.

Serves 4

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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