Lemon Arugula with Parmigiano-Reggiano - David Perlmutter M.D.
Lemon Arugula with Parmigiano-Reggiano Ingredients - 4 cups baby arugula - 1/3 cup raw, unsalted sunflower seeds - 8–10 shavings Parmigiano-Reggiano cheese
Ingredients
- 4 cups baby arugula
- 1/3 cup raw, unsalted sunflower seeds
- 8–10 shavings Parmigiano-Reggiano cheese Juice from 1 lemon
- 6 tablespoons olive oil
- Salt and pepper to taste
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