Arugula Salad
April 2008
Makes: 8 servings
Prep: 15 mins
- 1/3cup pine nuts
- 2 5 ouncepackages arugula
- 1 tablespoon grated lemon peel
- 1/3cup extra-virgin olive oil
- Coarse salt
- In a small skillet, toast the pine nuts over low heat until golden, 1 to 2 minutes. Let cool. Place the arugula on a serving platter; top with the pine nuts and lemon peel. Drizzle with the olive oil and season with salt; toss gently.