Baby Arugala Salad

I heard it turned to spring today in NY, I head back tomorrow morning from Florida so hopefully the temperature sticks!
I went to Whole Foods this past weekend in search for something refreshing and light to eat and stumbled upon Baby Arugula, which every time I hear that word "arugula" I can't help but imitate Steve Martin in "My blue heaven". My choice for dinner was to either pair it with a pasta or eat it raw, I chose the latter.

This dish will serve 2
Preparation Time: 10 minutes ( a bit longer if you prepare with meat)

What you will need:
1/2 Lemon
1 bunch of baby arugula
1 cup shaved pecorino romano (or really any type of yummy italian cheese)
1 heirloom tomato or a bunch of cherry tomatoes
2 pinches of salt
2 pinches of pepper
1 Anise bulb (Finocchio)
2 tablespoons of extra virgin olive oil
1 scallion stalk
1 large serving bowl

Wine Recommendation: Clos Du Bois Chardonnay 2006 ($12 - $18) or Hess Select Cabernet ($18 - $23)

Ok, let's get cooking:

Real Simple. Rinse the arugula, spin it dry and toss into the large serving bowl. After rinsing the Anise, chop julienne style, add to the salad bowl. Slice the tomato and add to the bowl. Chop the scallion and yes, add to the bowl. Squeeze the lemon so that only the juice sprays on top of the salad. Add the olive oil, salt and pepper. Mix all together really well and you are done! Just don't forget to add the Cheese... sliced, shaved or even sprinkled on, it makes no difference it's all delicious.

If you, unlike me, are a meat eater, feel free to grill some tuna or chicken and mix with this dish, after all, barbecue season is upon us!

Tip - If you don't have a salad spinner use a colander to drain the arugula and then drop in a dry cloth, pat dry.

Bon Apetito!