Lemon Vinaigrette Arugula Salad (Printable)

Zesty arugula tossed with lemon dressing and shaved Parmesan for a fresh, flavorful start or side.

# What Goes In:

→ 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

# How to Make It:

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

# Expert Tips:

01 -
  • Quick to prepare with only 10 minutes of active time.
  • Bright, zesty flavors that awaken the palate without heaviness.
  • Uses simple, wholesome ingredients with gluten-free and vegetarian options.
  • Perfectly balanced peppery, tangy, and savory notes for a versatile salad.
02 -
  • Use a small jar with a tight lid to shake and emulsify the vinaigrette quickly and thoroughly.
  • Toast pine nuts gently in a dry skillet over low heat to enhance their flavor without burning.
  • For perfectly shaved Parmesan, use a vegetable peeler and shave directly over the salad.
  • Toss the salad gently to avoid bruising the tender arugula leaves.
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