Thunderstorm Orzo Salad

These two love the rain. The more lightening and thunder, the better.

 This one...not so much. 

When the sky gets dark and the rumbles start, Bean tends to look like this. Pathetic, I know. At least it's not bed time. That's the worst. Well, it's the worst right after the fingers in her ears all-out screaming attacks that occur every time we get a middle of the night storm.

Bean requires more than a little distraction to cope with the booms. Like, a whole lot of boiling, chopping, stirring, whisking, pouring kind of distraction. Come on, Bean. Let's go make a salad while these guys look for worms.

Thunderstorm Orzo Salad
inspired by Cooking Light

1 cup orzo or other small pasta
2 cups baby spinach, chopped
1/2 medium red onion, chopped
1/2 cup pitted, chopped kalamata olives
1/2 cup sun dried tomatoes, chopped
1/2 cup marinated artichoke hearts, chopped
1 cup feta cheese, crumbled (divided)
1/4 cup red wine vinaigrette (recipe below)
salt and pepper to taste

Cook the pasta according to package instructions. Drain and rinse in cold water. Combine the cold pasta, spinach, onion, olives, tomatoes, artichoke hearts, and 3/4 cup of the feta cheese in a large bowl. Pour the red wine vinaigrette over the top and toss gently. Season with salt and pepper. Serve with remaining feta sprinkled on top. 

Red Wine Vinaigrette

1/4 cup red wine vinegar
1 tbsp Dijon mustard
1 tbsp agave (or honey, or granulated sugar)
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup extra virgin olive oil (or more to taste, I prefer a vinegary vinaigrette)

Combine the vinegar, mustard, agave, salt and pepper in a small bowl. Add the oil in a slow, steady stream whisking all the while until you have a thick, tasty dressing. Serve on the orzo salad above or crisp baby greens.

The worm hunters back in time for dinner.

Mexican Kale Salad

It's CSA box season for Angelic Organics shareholders and our farmers' market is in full swing so all restraint has gone straight out the window. Three different varieties of crisp lettuces in addition to arugula and spinach, fresh herbs, broccoli, beets, turnips, radishes, scallions, kale and flats of ripe strawberries have taken over the kitchen, not to mention the peas and tomatoes that are starting to roll in from our own little garden plot. And we're just getting the season started!

This is obviously cause for celebration. Where we live, when it comes to fresh local produce, we get it while we can. Winters are rough. Thank goodness there's no season for chocolate or March would be completely unbearable around here. For now though, we're wallowing like a bunch of baby rabbits in nature's bounty.

But where are we going to put all of this gorgeous organic produce?

Main refrigerator compartment? Door? Crisper drawer? Dark, cool corner of the basement? What's the best place to store those luscious lettuces? For a quick crash course, check out this Freshness IQ Challenge put together by the food storage gurus at Wolf and Sub-Zero. As an added bonus, they'll donate a dollar to FoodCorps for every completed quiz.

So how'd you do? I know enough not to ruin juicy summer tomatoes by putting them in the fridge but I admit to storing fresh fish in the main fridge compartment all these years. Who knew?

Now that we have proper storage out of the way, it's time to put the good stuff to work make something awesome like perhaps...a little Mexican Kale Salad?

This is summer for lunch. Or dinner. Or breakfast for that matter. Starting the day off with a salad is a great way to meet your produce quota and helps ensure all those leafy greens get used. Forget Wheaties. Breakfast salad is where it's at. If you're a traditionalist and need a little more breakfast in your breakfast, try slicing a hard boiled egg on top.

Earthy ribbons of deep green kale play so well alongside buttery avocado, salty Cotija, kicky radishes, and crunchy pepitas but it's the lime that really got the kids. Looly, surprise surprise, picked out the avocado, but all three of the 7-and-unders in this house ate this kale salad. By choice. There was no cajoling. No bargaining. They actually dumped kale salad on top of plain pasta to make their own creation - Mexican Kale Pasta Salad, then had seconds. Those are my kids!

Mexican Kale Salad

For the dressing

1&1/2 tbsp sunflower oil (or canola, olive or grapeseed oil)
1 lime, juice and zest
1 tsp agave
1/4 tsp kosher salt
pinch freshly ground black pepper

For the salad

1 bunch kale, sliced into thin ribbons
1 avocado, cubed
4 medium radishes, thinly sliced
1/2 cup Cotija cheese, crumbled
1/4 cup pepitas

To make the dressing combine the oil, lime juice and zest, agave, salt and pepper in a small bowl. Whisk to combine.

In a large bowl, combine the salad ingredients. Pour the dressing over the top and toss gently. Let sit at room temperature for 15-30 minutes. Toss it again and serve. Garnish with more pepitas, a sprinkle of Cotija, and lime wedges.

Fruit Salad with Vanilla-Lime Dressing

School's out, summer is in full swing and the KC kitchen staff is more eager than ever to get to work.

I, on the other hand, am readjusting to the amped up summer house volume and the sheer exhaustion of fielding ceaseless requests to paint, set up the sprinkler, help practice piano, go to the park, walk to the library, recall the Spanish word for prairie (pradera, by the way), host a spelling bee, make popsicles, make worksheets, make popcorn, make playdough, put on a puppet show, demonstrate a proper cartwheel, and the dreaded...can we plug in the glue gun?

With the day spiraling into hot glue territory, it's time to act. Fast. So what's quick, simple, can be made from stuff you already have sitting on your kitchen counter and irresistibly enticing to a swarm of sunscreen-slathered, half-dressed ragamuffins armed with a glue gun?

Fruit freaking salad, baby.

Fruit Salad with Vanilla-Lime Dressing
inspired by The Pioneer Woman

For the dressing

1 cup granulated sugar
2 limes, zest and juice
1 cup water
1 & 1/2 tsp good vanilla extract (or the caviar of one fresh vanilla bean)

For the salad

1/2 medium peeled, pineapple, cored and chopped into chunks
1/2 small cantaloupe, rind removed, seeded and chopped into chunks
1 pint strawberries, hulled and sliced
2 cups grapes, halved
1/2 pint blueberries
1/2 pint raspberries
1 handful fresh mint leaves

To make the dressing, combine the sugar, lime zest, juice, water and vanilla in a small saucepan. Bring it to a boil, stirring until all of the sugar is dissolved. Reduce heat and simmer 10-15 minutes until it starts to thicken. Remove from heat and let cool.

You'll be relieved to know that preparing a fruit salad requires no advanced training. Wash, peel, core, and slice fruit as necessary and put it all in a bowl. Use whatever fruit you have. Enlist your glue gun-wielding kitchen staff and go to it.

Pour the cooled dressing over the top of the fruit and toss everything together gently. Or if your staff has a case of the pickies, leave the dressing on the side and use it as a dip instead. Garnish the whole beautiful mess with mint leaves.

Don't forget to destroy the glue gun while their slurping the last of the juice from their bowls.

Mixed Bean and Radish Salad

Fish makes me nervous. It's not that I find most fish to be shady characters, it's more the unscheduled trip to the ER kind of nervous. Not rational. Roo has never tested positive for a fish or shellfish allergy and he has been tested. He's eaten fish multiple times with no reaction whatsoever, but for some reason every time I slip a little fish sauce into a marinade or dare place a flake or two of salmon on his plate my knees get a little quaky. Yup that, friends, is my idea of living on the edge.

My goal is to get the KC kids eating more fish, first, because I need to get over my own irrational fear that Roo's going to go into anaphylactic shock if he ingests an anchovy, and second, because kids who squeal at the sight of fish on a plate are annoying. That's not to be confused with kids whose parents choose not to give them fish for religious or moral reasons, sheer personal preference, or obviously, because they are allergic to fish. Those kids are not annoying. Well, maybe they are annoying, I really don't know. That's for you to decide. Anyway, that my kiddos balk at the smell of fish cooking is decidedly irritating and I'm taking steps to remedy it. Baby steps.

So here we go. Anchovies. Look, there they are right up top. Rest assured there is no way my children, particularly my girls, would entertain the notion of trying a bite of salad (or chocolate cake for that mattter) if they had the slightest inkling that there were tiny hairy fish in it. That's why I didn't mention it.

And fortunately they didn't ask.

Mixed Bean and Radish Salad
adapted from bon appetit

2 anchovy fillets, packed in oil, drained
3/4 cup extra-virgin olive oil
2 tbsp capers, drained
2 & 1/2 cups fresh flat-leaf parsley, divided (pack it into the cup to measure if you're a perfectionist)
1/3 cup red wine vinegar
Kosher salt
Freshly ground black pepper
1 bunch radishes, trimmed and sliced
1 15-ounce can garbanzo beans, rinsed and drained
1 15-ounce can Great Northern beans, rinsed and drained
1 15-ounce can Cannellini beans, rinsed and drained
1 cup black olives, pitted and halved

Put the anchovies, oil, capers, and 1 cup of parsley into a food processor or blender. Puree until you have a slightly coarse, pulpy puree. Transfer to a small bowl, stir in the vinegar. Season with salt and pepper to taste, but watch the salt. Between the anchovies and capers, this is already one salty dressing.

Put the radishes, all the beans, olives, and remaining parsley in a large bowl. Pour the dressing over the top and toss gently. Do not mention the anchovies to anyone under 10 until they've finished eating.

In fairness, this wasn't the kids' favorite salad but they all managed a few bites (yeah, a few bites of briny, beany, radish salad with secret anchovies!) and that is progress. Happily, Roo survived yet another uneventful fish exposure. Though the idea of him and a bite of lobster still makes me start to lose my hearing. I'm working on it. And still the push for more fish on the KC table continues.

Asian Rainbow Chicken Salad

Asian Rainbow Chicken Salad is the name, deconstruction is the game.

From all the way back to the first hints of Roo's textural sensitivities and oral delays, the concept of deconstructed dinner has been my friend. Still is. The concept is simple.

See, there's this for you...

And this for them...

And it's so freaking easy! Start with a slew of fresh colorful vegetables. This is the perfect time to shell out a few extra cents for the rainbow pack of bell peppers or purple carrots if you happen to find them. Hit the grocery store, use what I used or raid your crisper drawer and go from there. As long as you have a nice variety of colors and textures, nobody's going to complain. Cucumbers, grape tomatoes, corn hacked off the cob...it's all good. Just don't forget the cabbage. It's the base for your salad.

So, have you played Crunch a Color with your kids yet? I'm not getting any kickbacks here, promise, but you really need to own this game. Order it right now. Then serve this salad for dinner an prepare to be amazed at what your children will eat at the promise of 15 points.


Asian Rainbow Chicken Salad
adapted from my personal idols, Jenny Rosenstrach and Andy Ward, via bon appetit

For the dressing
1/3 cup canola or vegetable oil
1/4 cup fresh lime juice
2 tbsp soy sauce
2 tsp brown sugar
1 tbsp toasted sesame oil
1 tsp grated peeled ginger
kosher salt

For the salad
1 jalapeño, seeded and chopped (keep some seeds if you like it hot)
1/3 small head green cabbage, thinly sliced
1/3 small head red cabbage, thinly sliced
3 carrots, peeled and shredded
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
5-6 scallions, thinly sliced (white and light green parts only)
3 cups rotisserie chicken, shredded
2 cups baby spinach, thinly sliced
1/3 cup fresh cilantro, chopped
1/4 cup pepitas
1 tsp toasted sesame seeds

To make the dressing, combine the first 6 ingredients (oil through ginger) in a small bowl. Whisk well. Season with salt. If you'll be serving the dressing to anyone who can't handle a little heat (like my kids for instance), reserve a portion of it in a second small bowl. Add the jalapeño to the remaining dressing and stir.

Arrange a portion of the colorful sliced vegetables, chicken, and pepitas like a rainbow onto plates - one for each kid. Place a small bowl of (jalapeño-free) dressing in the center and serve to the munchkins in your life. 

Bean's a fan too

Roo likes it.

Now, combine the remaining vegetables and chicken in a large bowl. Drizzle the jalapeño dressing over the top and toss it all together. Sprinkle pepitas and toasted sesame seeds on top and voila...an elegant dinner for the grown-ups too.

If you happen to have a couple of buttermilk fried chicken strips lying around, go ahead and throw those on the plate too. Special thanks to the Pioneer Woman for the leftovers.

And if you're looking for even more variation and deconstruction inspiration, this Thai Steak Salad deconstructs equally well.

Sugar Snap Slaw with Miso Dressing

Sugar snap peas are having a moment. Everywhere I look someone is slicing, dicing, or chomping on crisp emerald sugar snaps. Some of us are even mixing a few into spicy black rice salad!

The KC kiddos love sugar snaps but let's talk cabbage for a moment. I often lament Looly's late emergence picky eating. The girl who once happily gummed avocados, artichoke hearts, salmon, and sirloin now subsists primarily on waffles, bread, and berries. But friends, at least we still have cabbage.

For whatever reason, Looly adores raw cabbage. Green, purple, it doesn't matter. Her enthusiasm is infectious to the point that Bean and Roo now complain if I miss their plates with a few crispy strips of coveted "slaw" too. I cannot complain about that.

For all their love of cabbage, the 6-and-unders here have zero in salad dressing. It doesn't matter. Let them munch their raw sugar snaps and cabbage ribbons. As usual, I set aside a deconstructed version of slaw for them - really just fresh cabbage, slices of sugar snap peas, and a few radishes, which they (perhaps oddly) also seem to enjoy. That means more yummy dressing for me. More for you. 

Sugar Snap Slaw with Miso Dressing
adapted from The Smitten Kitchen Cookbook

For the dressing

1 tbsp minced fresh ginger
2 cloves garlic, minced
2 tbsp fresh miso (mild yellow or white)* plus more to taste
2 tbsp tahini
1 tbsp honey
1/4 cup rice vinegar
2 tbsp toasted sesame oil
2 tbsp sunflower or grapeseed oil

Throw all of the dressing ingredients in a blender and mix until you have a thick, creamy, delicious puree. Alternatively, place all the ingredients in medium cylindrical container (like those that often come with an immersion blender) and whip to perfection with a handheld blender.

* Find fresh miso in the refrigerated section of most well-stocked grocery stores

For the Salad

1/2 pound sugar snap peas, washed and sliced on a diagonal**
1/2 pound cabbage, thinly sliced
4-6 radishes, cut into matchsticks
3-4 scallions, thinly sliced
3 tbsp toasted sesame seeds (you can toast your own or buy them already toasted, like I did)

Toss all of the salad ingredients together, reserving 1 tbsp sesame seeds. Pour your desired amount of dressing over the top and toss everything together. Top with the remaining 1 tbsp sesame seeds.

You will likely have more dressing than you'll need for the slaw. Keep the extra in the fridge and it will last several days. It makes a super tasty dip for just about any crunchy veg you can think of...carrots, radishes, cucumbers, peppers, green beans, baby corn, kale chips, you name it.

**In her cookbook, Deb Perelman says to blanch the sugar snaps, but I don't find it necessary. They're lovely and delicious raw or blanched so my philosophy is, why add a step? If you prefer your veggies more tender, go ahead and blanch the peas for a couple of minutes before slicing. I skip it.

Chickpea Salad (Balilah)

I have a problem.

Despite the hundreds of post-it-notes peaking out from recipes waiting to be made in the scores of cookbooks I already own, I can't stop myself from bringing home just one more. Ever. But it could be worse - orphans, kittens, Maseratis.

I read cookbooks cover to cover. Based on the number of flagrant typos I come across, it seems not many other people do that. Shelf space is long gone so my most recent acquisitions reside in the middle of the kitchen island as a centerpiece of sorts. Mufasa's been kind enough not to mention it.

My current obsession is Jerusalem by Yotam Ottolenghi and Sami Tamimi. The photos are reason enough to buy the book but the message of hope, tolerance, and community is why you need to own it now. And the recipes!

Despite all the food challenges I run up against on a daily basis (textural sensitivity, nut allergy, egg allergy, eosinophilic esophagitis, diabetes, 4-year-olds...) it's awesome that Roo and Bean both love beans. Looly is another story but she's easily satiated with other forms of protein as long as they're accompanied by lemon wedges. Lemon steak? Don't knock it til you've tried it.

Beans, though. Beans are such perfect 4-year-old sustenance. Protein, fiber, folate, and no knife skills required. Garbanzos are Bean's absolute favorite and thanks to this fresh, lemony recipe courtesy of Jerusalem, they were in her lunchbox all last week.

Keep in mind that when using dried beans they're going to need to soak overnight. Try not to used canned beans here if you can help it. It's worth the wait.

Chickpea Salad (Balilah)
adapted slightly from Jerusalem by Yotam Ottolenghi and Sami Tamimi

1 cup dried chickpeas (AKA garbanzo beans)
1 tsp baking soda
1 cup flat-leaf parsley, chopped
3 green onions,thinly sliced
1 large lemon
3 tbsp olive oil
2 & 1/2 tsp ground cumin
1 clove garlic, minced or microplaned to a pulp
salt and pepper

1. Put the beans in a large bowl and cover them with plenty of cold water. Add the baking soda and let them sit out to soak overnight or at least 8 hours. They will have nearly doubled in volume by morning.
2. Drain the chickpeas and put them in a large pot covered once again with lots of cold water. Bring to a boil over high heat. Skim the foamy goop off the top of the water, turn down the heat and simmer for about 1 hour and 15 minutes. The beans will cook faster or slower depending on how fresh they are. Check them often after the first hour of cooking. They should yield when pinched between your fingers but fight the urge to cook them until they are mushy.
3. Meanwhile, put the parsley in a large bowl. Use a lemon zester or Microplane grater to zest the lemon (about 1 tbsp zest) into the parsley. Cut both ends off the lemon and using a sharp knife, remove the skin, the bitter white pith, and any seeds and discard. Chop the lemon flesh and add it to the bowl with the zest and parsley.
4. When the beans are soft (but not mushy!), drain them and add them while they're hot to the bowl with the parsley mixture. Add the olive oil, cumin, and garlic. Toss gently to combine. Season to taste with salt and pepper. Don't be stingy with the pepper. Serve at room temperature or in a lunchbox.

Orange, Chicken, and Avocado Bulgur Salad

Citrus, feta, avocado, whole grain...this is my kind of salad!

I've been trying for some time to expand the wee ones' grain horizons beyond pasta, couscous, and rice. Sadly, quinoa is repeatedly met with staunch resistance. This summer, a deconstructed version of this farro salad was a hit with the KC kids so I'm trying my luck again, this time with bulgur.

Since the 6-and-unders here tend to be purists, I often resort to deconstructing whatever Mufasa and I are eating for them, like this.

Not bad, right? That's bulgur, grape tomatoes, feta, clementine wedges, avocado, and chicken. I only need to prep one set of ingredients and we all end up eating the same thing, just in a different guise.

The verdict is in. With a little help from my friend soy sauce, bulgur is a go with 2 out of 3 KC kids! And that Looly, well, she never likes something the first time, and even she managed a few bites. Victory is mine.

Orange, Chicken, and Avocado Bulgur Salad
adapted from Cooking Light, February 2013

1 cup bulgur wheat, uncooked
3 tbsp orange juice
zest of 1 orange
2 tbsp olive oil
1 & 1/2 tbsp red wine vinegar
1/2 tsp salt
1/2 tsp black pepper
8 ounces shredded, cooked chicken
1 medium avocado, diced
1 pint grape tomatoes, halved
6 ounces feta cheese, 1/4-inch diced
2 oranges or 4 clementines, peeled and sectioned
fresh cilantro for garnish (optional)

1. Combine 1 cup bulgur and 2 cups water in a medium saucepan. Bring to a boil, reduce heat, and simmer about 10-12 minutes (allow more time for larger, coarsely ground bulgur) until the grain is tender. If any water remains, drain it off. Fluff bulgur with a fork and cool to room temperature. You should have about 3 cups of cooked. Don't forget to set some aside if you're planning a deconstructed version!
2. Combine the juice, zest, oil, vinegar, salt and pepper in a small bowl and whisk to combine.
3. In a large bowl, combine cooled bulgur with remaining ingredients. Toss everything with the dressing and sprinkle with fresh cilantro.

Curried Pasta Salad

Ahh fall. 

A couple of weeks ago we made the trek to Wisconsin to kick back, soak in the scenery and most importantly, to celebrate my father-in-law's 70th birthday. Rest assured there was plenty of swimming, drinking, celebrating, and oh yes, eating to be done.

Now, three households, consisting of 6 adults and 5 kids sharing a single kitchen for a few days can pose some unique challenges, especially when everyone has their own agenda - food allergies, vegetarians, carnivores, diabetics, picky kids, you get the idea.

My solution? Make as much as possible ahead of time so you can sit back, relax, and sip a Mai Tai by the (yes, indoor) pool. In addition to a batch of egg-free chocolate chip cookies and a few loaves of banana bread I had stashed in the freezer, this easy salad also made the trip and was a tasty accompaniment to sandwiches and salad greens all weekend long.

Curried Pasta Salad
adapted from The Barefoot Contessa Cookbook by Ina Garten

4 cups small pasta (such as stellina, ditalini, or similar), prepared according to package instructions, rinsed in cold water and drained.
1/2 cup plain Greek yogurt
1/2 cup fruity, good quality olive oil
2 tsp white wine vinegar
2 tsp curry powder
1/2 tsp tumeric
2 tsp kosher salt
2 tsp black pepper (cut it back to 1 tsp if you're serving kids)
1 cup carrots, grated
1 cup flat-leaf parsley, chopped
1/2 cup golden raisins
1/2 cup dried cherries
4-5 scallions, sliced
1/2 cup red onion, diced (you might want to omit this if you're making it for kids. Mine balked at the "spicy" onion bits)

1. In a small bowl whisk together the yogurt, olive oil, and next 5 ingredients (through black pepper).
2. In a separate large bowl, combine the cooked, cooled, and drained pasta with the carrots, parsley, raisins, cherries, scallions, and red onion, if using. Toss to combine. Pour yogurt mixture over pasta mixture and stir to combine.

Serves 12.

Egg-Free Crispy Parmesan Chicken and Arugula Salad

Okay, excuse me for a moment but I am temporarily blinded by the cuteness that is this boy. Don't worry, it won't last long. It never does. Any minute there will be a defiant glance, a whine, a covert squeal-inducing pinch for a sister passing by. But for right now, in this moment, this boy, is super adorable, wonderfully agreeable, and to top it all off he's one heck of a chicken dredger. Screw egg allergies. Thanks to buttermilk, my boy can dredge.

Don't worry. Everybody gets their hands dirty.

Now, I've read the literature and I realize my kids are supposed to love chicken nuggets. They don't. I can't take credit for this since I have no idea what I did to incite their contempt for fast food. Honestly with the restaurant limits Roo's allergies place on us, I am not above a stop at the golden arches on a road trip if it means he can eat without going into anaphylactic shock. One health concern at a time, you know? Still, the KC kids would much prefer me to travel with a hunk of Parmesan cheese and a few apples in my purse than to suggest they eat nuggets for lunch.

So maybe your kids adore chicken nuggets, maybe they don't. That's really not the point. The point is, that this crispy crunchy golden chicken is way better than any old chicken nuggets. Whether they do or do not appreciate nuggets currently, if they go crazy for Parmesan cheese like mine do, they will likely enjoy this chicken. And bonus, it's one big nutritional step up from the ones you-know-who serves in a cardboard box. Use organic chicken, add a green salad, and you might as well start searching out wall space for your parent of the year plaque.

Looly teaching the art of finely grated Parmesan to a rapt audience

 Egg-Free Crispy Parmesan Chicken

1 cup buttermilk
1 cup flour
3 cups panko
1 cup grated Parmesan cheese
1 tsp kosher salt, divided
1/2 tsp black pepper, divided
6 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
2 tbsp canola oil

1. Pour buttermilk into a shallow dish. Set aside. Pour flour, 1/2 tsp salt, and 1/4 tsp pepper into a separate shallow dish, mix to combine and set aside. Combine panko, grated Parmesan cheese, remaining 1/2 tsp salt, and 1/4 tsp pepper in a third dish. Stir to combine.
2. Heat a large NON-non-stick (got that? we want the stick here!) skillet over medium heat, add 1 tbsp of the oil.
3. Dip pounded chicken breasts, one at a time, in buttermilk. Allow excess to drip off then dredge in flour, followed by a second dip in buttermilk, and finally dredge in panko mixture.
4. Place half the chicken breasts into hot skillet and cook, flipping once, until crisp and golden brown on the outside and cooked through (about 4 minutes per side, depending on size). Repeat with remaining chicken.

Arugula Salad

3 cups arugula
1 large tomato, chopped
Juice of 1 lemon
1 tsp Dijon mustard
1 tbsp shallots, minced
1/4 cup good quality olive oil
salt and pepper to taste
1/4 ounce Parmesan cheese

1. Combine arugula and chopped tomato in a large bowl.
2. To make the dressing, combine lemon juice, mustard, shallots, salt and pepper in a small bowl. Slowly whisk in olive oil. Pour dressing over salad. Top with shaved Parmesan.