On our way to France a few weeks ago, we had some time to kill in the Chicago airport so Marc and I sat down at a restaurant to have a bite to eat and wait for our flight in a big comfy booth. I never know if I’m going to like the airplane food, so I almost always try to eat something beforehand, even if I’m not hungry.
Now, I should have known better than to order a salad at the airport, but when I saw the arugula parmesan salad on the menu, I just had to try it. I’m a sucker for arugula, and I sometimes you just really need to have a salad. Especially when you’ve been eating nothing but junk and comfort food for the past few days.
The airport salad was a pretty big let down, but the idea was stuck in my head so I added it to my on-going list of things to make. When we finally got settled here, it was the first thing I made. And, let me tell you, this salad doesn’t disappoint. It’s got zing. It’s got bite. It’s the perfect mouthful of crisp, fresh arugula with what might just be the simplest vinaigrette ever. You have to try it.
Arugula Parmesan Salad with Simple Lemon Vinaigrette
- 4 cups baby arugula (loosely packed)
- 2/3 cup freshly grated parmesan cheese
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Pinch of granulated garlic
- In a small bowl, whisk together the olive oil, lemon juice, salt, pepper and garlic.
- Toss arugula and parmesan cheese with dressing just before serving.
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