Lemon Vinaigrette Arugula Salad (Print View)

Zesty arugula with lemon vinaigrette and delicate Parmesan shavings, perfect for a light and bright dish.

# What You'll Need:

→ Salad

01 - 5 ounces fresh arugula
02 - 1/3 cup Parmesan cheese, shaved
03 - 1/4 cup toasted pine nuts, optional

→ Lemon Vinaigrette

04 - 3 tablespoons extra-virgin olive oil
05 - 1.5 tablespoons freshly squeezed lemon juice
06 - 1 teaspoon Dijon mustard
07 - 0.5 teaspoon honey
08 - 1 small garlic clove, finely minced
09 - 0.25 teaspoon sea salt
10 - 0.125 teaspoon freshly ground black pepper

# Step-by-Step Directions:

01 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, sea salt, and black pepper until fully emulsified.
02 - Place arugula in a large salad bowl and drizzle with lemon vinaigrette, tossing gently to coat the leaves evenly.
03 - Add shaved Parmesan cheese and toasted pine nuts if using, tossing lightly once more to combine.
04 - Serve immediately, garnishing with additional Parmesan shavings if desired.

# Expert Suggestions:

01 -
  • It tastes fancy enough to serve at a dinner party but comes together faster than ordering takeout.
  • The peppery arugula stands up to the vinaigrette without wilting into a sad pile, keeping everything crisp and alive.
  • You can make the dressing while your water boils or your oven preheats, making it the perfect side dish partner.
02 -
  • If you dress the salad more than five minutes before serving, the arugula will begin to wilt and release its bitter edges, turning something fresh into something tired.
  • The emulsification of your dressing is everything—if your mustard and honey are skipped, the oil and lemon juice will refuse to marry, and you'll end up with a separated, disappointing puddle at the bottom of the bowl.
03 -
  • Chill your salad bowl in the refrigerator for five minutes before adding the greens to keep everything as cold and crisp as possible, especially on warm days.
  • Make extra dressing because you'll find yourself drizzling it on roasted vegetables, grilled fish, or even fresh mozzarella throughout the week.
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