Lemon-Dressed Arugula with Parmigiano
A sharp, glossy arugula salad dressed the right way — oil first, acid to taste — to cut the richness of pork chops and charred peaches.
- arugula, washed and spun completely dry4 large handfuls
- extra-virgin olive oil, a good peppery one2 tbsp
- lemon, halved; use juice to taste1
- kosher salt
- black pepper, freshly cracked
- Parmigiano-Reggiano, shaved with a peeler(optional)
- flaky sea salt, to finish
- 1
Make sure the arugula is bone dry — spin it well. Any water on the leaves dilutes the dressing and makes them slick instead of coated.
- 2
When your chops are resting and plates are ready, put the arugula in a wide bowl. Drizzle with the olive oil and toss gently with your hands until every leaf glistens.
- 3
Squeeze in the juice of half the lemon, add a pinch of kosher salt and a few cracks of black pepper, and toss once more. Taste a leaf — add more lemon or salt until it's bright and balanced.
- 4
Pile alongside the pork chops and charred peaches. Shave over a little Parmigiano if using, and finish with a pinch of flaky salt.
A sturdy prep anchor. Keep it slightly undercooked, cool it fast, and it rewarms clean all week. Add a fresh finisher when you eat it.
Home: Microwave covered, ~2 min, stir once — a sturdy reheater. Add a fresh finisher after.
On the go: Microwave covered, ~2 min, stir once — a sturdy reheater. Add a fresh finisher after.
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