Arugula Salad With Lemon Parmesan Dressing
- 13 cup parmesan, parmigiano-reggiano cheese, grated freshly
- 5 tablespoons olive oil, extra-virgin
- 2 tablespoons lemon juice fresh
- 1 teaspoon lemon peel, finely grated
- 4 cups arugula (roquette) baby
- 1 cup cherry tomatoes halved
- Blend first 4 ingredients in processor.
- Season dressing with salt and pepper.
- Transfer to bowl.
- Cover; chill up to 3 days.
- Combine arugula and tomatoes in large bowl.
- Toss with enough dressing to coat.