I need some cooking advice - this seemed like the right place to ask. There's a salad I like to make: just arugula, salt/pepper, lemon juice, and olive oil (with parmesan cheese on top). But half the time it comes out soggy/watery. I use organic arugula that comes pre-washed in a vacuum sealed plastic box, doesn't appear to be any water on it. Where is the water coming from? What am I doing wrong?
Any advice is appreciated...thanks!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)