Wash a few handfuls of arugula per person. Dry well. Toss with extra virgin olive oil and lemon juice, then sprinkle with toasted hazelnuts, dried cranberries and slices of Parmigiano-Reggiano (you can substitute blue or goat cheese, if you prefer). Enjoy with a glass of pinot grigio and crusty bread.
[...] of baby arugula at the farmers market. So far we’ve enjoyed it in salads (our favorite is Arugula with Hazelnuts and Cranberries) and wilted in a frittata. How good is the arugula? So good that on the one night I didn’t [...]