Food & Wine

SALAD WEEK: CARRIE'S LEMONY DELIGHT

It's getting hotter, which means that light evening meals such as salads are sounding better and better. This week, we'll give you recipes for salads that could also serve as main courses with the addition of a little protein. This simple but tasty salad was recreated based on one at The Good Pie, a restaurant in St. Louis.

INGREDIENTS

2 tablespoons extra virgin olive oil

Juice from half a lemon

Kosher salt

Cracked pepper

1/2 cup finely grated pecorino cheese

One bunch arugula

DIRECTIONS

Whisk olive oil, lemon juice, salt and pepper together. Toss arugula with dressing and grated cheese.

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