Arugula Salad

from Kathy Slade, Groundwork Lawrence CSA Member

(NOTE: We didn't measure anything, just winged it. For 2 bunches of
arugula it was the juice of 1 small lemon and most of the zest. Added
olive oil to taste.)

Arugula
Lemon (zest and juice)
extra virgin olive oil
crushed red pepper flakes (optional)
pinch salt
toasted coconut

Wash and dry arugula, rip it into bite sized pieces.

If coconut is not toasted, toast it in a dry skillet, keeping an
eye on it and stirring constantly so it does not burn.

Make dressing out of lemon juice, olive oil, pinch of salt, crushed red pepper flakes. Place arugula on a plate, sprinkle dressing over it, and
sprinkle toasted coconut on top.