Wednesday, September 9, 2009

two salads, with lemon and parmesan

These salads are so simple and so intuitive, they hardly merit a recipe, let alone their own post. But the results, I think, are worth documenting. Both dishes ride on the same humble coattails: lemon, parmesan, extra-virgin olive oil. Combined, they’re the dress(ing) that makes everyone looks good, showing the star ingredient—be it chickpea or arugula—to its best advantage.

Arugula Salad with Lemon-Parmesan Dressing
Adapted from Bon Appétit

1/3 cup freshly grated Parmigiano Reggiano
5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
4 cups (packed) baby arugula
1 cup halved cherry tomatoes
Salt and freshly ground pepper

Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat. Adjust seasoning to taste.

Chickpea Salad with Lemon and Parmesan
Adapted from Orangette

1 15-ounce can chickpeas, drained and rinsed
1 tsp. fresh lemon juice
1 ½ tsp. olive oil
¼ cup loosely packed shredded Parmigiano Reggiano
Finely grated lemon zest, optional
Salt and freshly ground pepper

Combine all ingredients in a bowl, and stir gently to mix. Adjust seasoning to taste.

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