Insalata di ruccola (Arugula salad)

This is a fantastic salad recipe it has a little something for everybody. The peppery taste of the arugula compliments the salad beautifully.

Ingredients:

10 ounces of fresh arugula
3 quarters of a cup of sundried tomatoes in oil
Half a cup of shaved chunks of parmigiano reggiano (parmesan cheese - you can shave the chunks using a vegetable peeler)
Half a cup of red onions thinly sliced into half moons
Salt and pepper to taste

Dressing:

Juice of 1 lemon
Extra virgin olive oil

Before I get started I would just like to explain the rule of thumb to making all vinaigrettes/dressings. The rule is as follows 1 part of vinegar or lemon juice to 3 parts oil.
Put the arugula into a large salad bowl with the sundried tomatoes, parmesan cheese and red onions. Apply the rule of thumb for the dressing (the salad should be lightly coated with the dressing not soaked) add salt and pepper to taste, stir thouroughly and serve immediately.

Note: Salads with acidic dressing's should always be made last in the meal making process, because the acidity wilts the salad leafs.

Serves 4