Arugula Salad with Parmesan

My head is spinning.  Where to go after the phenomenal success of the tartines?  Play along with me at home:

1.      Should I post more tartine recipes?

2.      Should I find a way to use up the leftover arugula? Block of parmesan?  Tub of ricotta?

3.      Should I help my friend Deb use the tomatoes that are dripping off of the plants in her garden?

4.      Should I try some of the recipes that I saw on the Today show this morning?

Choices!  The frugal side of me prevailed – sorry Deb, I’ll get back to you – and I went searching for arugula recipes.  I found a few good ones so buy yourself a box of arugula if you used it all up on the tartines.  This Barefoot Contessa recipe landed on the top of our list because I also needed to use up some butterflied chicken breasts that I bought at Whole Foods earlier in the week.  Also, try out this lemon fusilli pasta recipe with tomatoes and arugula.

Ingredients:

Arugula Salad with Parmesan

1.      1/4 cup freshly squeezed lemon juice (2 lemons) 

2.      1/2 cup good olive oil

3.      1/2 teaspoon kosher salt

4.      1/4 teaspoon freshly ground black pepper

5.      Arugula

6.      Parmesan, freshly shaved

In a small bowl, whisk together ingredients #1-4.  Pour over arugula and toss.  Shave fresh parmesan on top and serve.

Serve with this pan-cooked parmesan chicken.  Delish!