Lemon Vinaigrette Arugula Salad (Printable)

Zesty arugula with lemon dressing and shaved Parmesan for a fresh, flavorful 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 1/2 tablespoons freshly squeezed lemon juice
06 - 1 teaspoon Dijon mustard
07 - 1/2 teaspoon honey
08 - 1 small garlic clove, finely minced
09 - 1/4 teaspoon sea salt
10 - 1/8 teaspoon freshly ground black pepper

# Steps:

01 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and black pepper until fully emulsified.
02 - Place arugula in a large salad bowl. Drizzle with lemon vinaigrette and toss gently to coat the leaves evenly.
03 - Add shaved Parmesan and toasted pine nuts if using. Toss lightly once more to combine all components.
04 - Transfer to serving plates immediately. Garnish with additional Parmesan shavings if desired.

# Expert Advice:

01 -
  • It comes together faster than you can set the table, yet tastes like you actually worked for it.
  • The sharp bite of arugula plays beautifully against the brightness of lemon, and somehow the Parmesan ties it all together without needing much else.
02 -
  • Don't dress the salad more than five minutes before eating, or the arugula will become sad and droopy—I learned this the hard way when I tried to prep it early for a party.
  • If your vinaigrette breaks and looks separated after a few hours, just whisk it back together; the emulsion is temporary but easily revived.
03 -
  • If your arugula tastes too spicy or bitter, a pinch more honey in the vinaigrette will round it out without making things sweet.
  • Shaving the Parmesan yourself with a peeler means you can make the shavings as thick or thin as you prefer, and they taste fresher than anything pre-packaged.
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