Lemony-Arugula Salad by Millie Peartree
This simple salad goes great over breaded chicken cutlets. We lightened-it up by swapping in broth for the oil. Steamline prep by just adding all the dressing ingredients to a mason jar, covering it, and shaking to mix.
Reduced-sodium chicken broth
2 Tbsp, finely chopped
Fresh lemon juice
1 Tbsp, coarse grain variety
8 cup(s), baby-variety
Grated Parmesan cheese
¼ cup(s), shaved
- In a medium bowl, whisk together broth, shallots, lemon juice, mustard, salt, and pepper. Keep refrigerated up to 1 week. When ready to serve, toss with arugula; serve garnished with cheese.
- Serving size: about 2 loosely packed cups
Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.