Arugula Lemon Dressing Salad (Printer-Friendly)

Peppery arugula combined with zesty lemon dressing and delicate Parmesan shards for a fresh salad.

# What You'll Need:

→ Salad

01 - 4 cups fresh arugula, washed and dried
02 - 1.5 oz Parmesan cheese, shaved
03 - 1 small shallot, thinly sliced (optional)

→ Lemon Dressing

04 - 3 tablespoons extra-virgin olive oil
05 - 1 tablespoon freshly squeezed lemon juice
06 - 1 teaspoon lemon zest
07 - 1 teaspoon honey or maple syrup
08 - ½ teaspoon Dijon mustard
09 - Salt and freshly ground black pepper, to taste

# Method:

01 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey or maple syrup, Dijon mustard, salt, and pepper until well combined.
02 - Place the arugula and shallot, if using, in a large salad bowl. Drizzle with the lemon dressing and toss gently to coat evenly.
03 - Transfer the dressed arugula to a serving platter or divide between individual plates.
04 - Top the salad with shaved Parmesan and serve immediately for optimal freshness.

# Expert Suggestions:

01 -
  • It's ready in ten minutes but tastes like you spent actual time in the kitchen.
  • The lemon dressing is bright enough to wake up your whole palate without overpowering the peppery greens.
  • You can make it alone for lunch or double it for guests without anyone noticing the shortcut.
02 -
  • Don't dress the salad ahead of time—those delicate arugula leaves will turn into a sad puddle of regret within minutes.
  • The lemon dressing keeps for three days in a jar, so you can make it anytime and toss it with greens on a whim.
03 -
  • Keep your salad bowl and plates in a cool place before assembling—a cold bowl keeps greens crisp longer than you'd expect.
  • Double the dressing recipe and keep it in a jar for the whole week; it tastes better after a day or two as flavors meld.
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