Lemon Vinaigrette Arugula Salad (Printer-Friendly)

Zesty arugula with lemon dressing and shaved Parmesan for a bright, fresh starter or side.

# What You'll Need:

→ Salad

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

→ Lemon Vinaigrette

04 - 3 tbsp extra-virgin olive oil
05 - 1 1/2 tbsp freshly squeezed lemon juice
06 - 1 tsp Dijon mustard
07 - 1/2 tsp honey
08 - 1 small garlic clove, finely minced
09 - 1/4 tsp sea salt
10 - 1/8 tsp freshly ground black pepper

# Method:

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. Drizzle with prepared lemon vinaigrette and toss gently to coat leaves evenly.
03 - Add shaved Parmesan and toasted pine nuts if using. Toss lightly once more to combine.
04 - Transfer to serving plates immediately and garnish with additional Parmesan shavings if desired.

# Expert Suggestions:

01 -
  • Ready in just 10 minutes with no cooking required
  • Uses simple, fresh ingredients that are easy to find
  • Perfectly balanced flavors: peppery, tangy, and savory
  • Naturally vegetarian and gluten-free
  • Works beautifully as a starter or elegant side dish
  • Easily customizable with your favorite nuts or add-ins
02 -
  • Always use freshly squeezed lemon juice for the brightest flavor
  • Make extra vinaigrette and store in the refrigerator for up to one week
  • Bring the vinaigrette to room temperature before using if refrigerated
  • Taste and adjust seasoning before serving – you may want extra salt or lemon
  • Don't overdress the salad; you can always add more but can't take it away
  • Use high-quality extra-virgin olive oil for the best flavor
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