The secret is in the dressing - lots of Parmesan infused with olive oil transforms basic greens!
This recipe is by food enthusiast and author Farah Abu Maizar. She has launched her latest cookbook 'Every Little Crumb's Ramadan 2025', which features more than 100 recipes inspired by her Palestinian-Jordanian roots.
INGREDIENTS:
- 1/4 cup olive oil
- 2 garlic cloves, crushed
- 1 lemon (juice and zest)
- Pinch of salt
- Pinch of red chili flakes
- Cracked black pepper, to taste
- 1/2 cup freshly grated Parmesan cheese, divided (100g)
- 1 box arugula, washed (150-200g/8 oz)
INSTRUCTIONS:
Add the olive oil to a large bowl.
Toss in the crushed garlic, lemon juice and zest, pinch of salt, red chili flakes, and freshly cracked black pepper. Mix well.
Add 1/4 cup of the Parmesan cheese and stir until a thick dressing forms.
Add the arugula leaves to the bowl and toss to coat thoroughly in the dressing.
Transfer the arugula to a serving platter.
Top with the remaining freshly grated Parmesan cheese (at least 1/4 cup).
Enjoy!
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Visit www.everylittlecrumb.com to buy 'Every Little Crumb's Ramadan 2025'
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