Adam Perry Lang's Dressed Arugula
Recipe Courtesy of Adam Perry Lang
What pickled ginger is to sushi, this zippy salad should be to barbecue. Tangy, well-dressed greens act as a foil for all that meaty richness. I like arugula's peppery bite and its body, which can stand up to lots of lemon juice without wilting. I usually just serve this in a bowl. -Adam Perry Lang
In a serving bowl, toss together the arugula, onion, and parsley.
In a small bowl, combine the lemon zest and juice, olive oil, vinegar, chile, if using, fleur de sel, and pepper.
Drizzle the dressing into the bowl of arugula and, using your hands, toss to coat the greens.
Main Ingredients: arugula, onion, parsley leaves, olive oil
Course: Salad, Appetizer/Starter, Lunch