Baby Arugula Salad
Try this healthy six-ingredient appetizer at your next dinner party.
“Look for Sicilian almonds, which you can buy at a local speciality store,” says New York City-based chef Nick Anderer. “They have a light, almost dust-like coating that gives them a distinctive taste and really elevates the dish.”
- 12 ounces baby arugula
- ½ lemon, juiced
- 2 tablespoons high-quality olive oil
- 30 raw almonds, roughly chopped
- 1 tablespoon balsamic vinegar
- 1 small chunk of Pecorino Romano
In a large bowl, toss the arugula with the lemon juice and olive oil. Season with salt to taste.
Arrange arugula on four flat plates, evenly spreading it across the plate so it’s not in a pile. Sprinkle with almonds and drizzle with balsamic vinegar. Shave pecorino shards with a vegetable peeler across the top of the salad.