Lemony Arugula Salad with Parmesan + Panko
INGREDIENTS
Arugula
Lemon
Olive Oil
Sea salt
Black pepper
Grated parmesan cheese (omit to make vegan or use dairy-free alternative)
Regular or gluten-free panko/breadcrumbs
Red chili flakes
METHOD
Heat up 1 heaping tablespoon of olive oil in a pan. Add 1/2 cup of panko and season with salt. You can also add garlic powder and/or onion powder. Stir well and cook medium heat until panko is golden brown about 4-6 minutes. Mix in red chili flakes to taste (optional).
Toss arugula with lemon, olive oil, salt, and pepper. Alternatively, use my go-to salad dressing. Taste and adjust for seasoning.
Arrange dressed arugula on a platter. Sprinkle with parmesan cheese and panko. Enjoy!
