This Is A Chopped Salad
This salad is meant to be chopped so that all of the flavors can incorporate nicely together and you get flavor and aromatics in every bite! You can either pre-chop the leaves or just cut the arugula salad with a steak knife before eating. Sometimes I do the later.
Longhand Chop vs. Food Processor
If you prefer to not longhand chop the greens, you can use a food processor. However, I found that the food processor over-processed the greens a bit, and here we are going for a rough but even cut.
Notes For This Arugula Salad Recipe
- Garlic: For the garlic, you will want to use fresh garlic cloves taken off of whole garlic. I have used the packaged garlic cloves before, and it really does not have the same aromatics, flavor, and of course health benefits of fresh garlic cloves. Use 1 clove if you want less garlic, and 2 if you would like less. Of course, it depends on the size of the garlic clove that you have that might also determine the quantity you might use. I always like more garlic for its anti-viral effects:)
- Bitterness: Even though this is an arugula salad, the salad is not bitter due to the addition of other elements in the salad that help offset the bitterness.
- Anti-inflammatory: This salad contains anti-inflammatory elements such as lemon, garlic, and celery. You can add cucumbers if you would like. For an added grain element, quinoa would go well with this, as quinoa absorbs flavor and aromatics well – thus, enhancing the flavor.
- Lemon: If you are not able to get ahold of a Meyer lemon, you can use regular lemon. Meyer lemons have less of a sting.
- The Cheese: I would recommend using a good quality Parmigiano Reggiano cheese as opposed to say, a parmesan cheese that has been aged less than 24 months. The Mitica Parmigiano is my favorite and is what is usually use in every recipe. I have used lower quality parmesan cheeses before in recipes such as this one, and the flavor just really did not come through. You constantly feel like something is “missing” imho.