4 servings
Simple and delicious. Simply delicious. Have I said that before? Well that’s how it should be!
Salad
4-5 oz. baby arugula
1 tablespoon olive oil
2 teaspoons lemon juice
Salt
2 ounces parmesan (recipe below)
Parmesan
½ cup (125 mL) raw cashews or raw pepitas (pumpkin seeds)
2 tablespoons (30 mL) nutritional yeast
¼ to ½ teaspoon (1 to 2 mL) fine sea salt, to taste
1 clove garlic, or ¼ teaspoon (1 mL) garlic powder, to taste
Start by making the parmesan since the salad comes together very quickly.
If using fresh garlic, mince it in a mini food processor. Add the cashews or pepita seeds, nutritional yeast, salt. If not using fresh garlic, add garlic powder. Process until a coarse meal forms. The parmesan will keep in an airtight container in the fridge for up to 2 weeks.
Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle the olive oil and toss lightly, then add the lemon juice and ¼ teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
Add the parmesan and toss to incorporate. Taste. If the salad is too sharp, add another drop of olive oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss.
Serve and eat immediately!