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.
Ingredients
- 8 packed cups arugula
- 1 lemon, juiced
- 3 tablespoons extra virgin olive oil (use your best)
- 1 teaspoon balsamic vinegar
- coarse sea salt (like Maldon) and freshly ground black pepper, to taste
Instructions
- 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.
Servings: 4
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