So fussy, to say Parmesan snow! But the texture of the cheese is an essential component of this salad–our “house” salad if we had to choose one. And it’s the only fussy part of this salad too–except I would encourage you to get your hands on fine, wild arugula which seems increasingly available, if you can. Use any young arugula in a pinch, and any young leaf of your choosing if you’re not a fan of arugula.
If a gigantic bowl of salad seems too much for your table of 2 or 4, know that we still think that from time to time too, but know enough to serve “too much” anyway. There are never, ever any leftovers. It’s light as air and endlessly enjoyable–and then it ultimately ends too quickly.
Grate the cheese with a rasp or microplane grater–it makes all the difference. I would encourage you to get your hands on fine, wild arugula which seems increasingly available, if you can. Use any young arugula in a pinch, any young leaf of your choosing if you’re not a fan of arugula.
6 cups (loosely packed) wild arugula, washed and completely dried
1/4 c extra virgin olive oil
2 tsp Champagne or white wine vinegar
1/2 tsp Dijon mustard
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
A small wedge of lemon
75-100g piece of Parmesan
Plate greens in a large bowl. Combine oil, vinegar, Dijon mustard, salt and pepper, whisk together until the dressing emulsifies (if you want to add the vinegar and Dijon to the oil in a steady stream while whisking–do it. I find dressings with mustard stay together or come back together so well, you don’t need to make the effort). Set aside until ready to serve.
Whisk dressing again just before serving. Pour most of it over the greens and toss the greens with your hands to coat well with the dressing. Don’t overdress the leaves but feel free to use more dressing if needed. Taste and add a touch of salt if needed. Squeeze a bit of lemon juice over top. Grate Parmesan right over the leaves and be generous. When you have a decent pile of snow on top, serve.