Lemon Vinaigrette Arugula Salad (Printable Version)

A zesty salad featuring arugula, lemon vinaigrette, and shaved Parmesan with optional pine nuts for crunch.

# 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

# 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 to distribute evenly.
04 - Transfer to serving plates immediately, garnishing with additional Parmesan shavings if desired.

# Expert Advice:

01 -
  • It comes together in ten minutes, so you can have a restaurant-quality salad before anyone even asks what's for dinner.
  • The lemon vinaigrette is bold enough to stand on its own, but gentle enough that it won't overpower the natural peppery sweetness of good arugula.
02 -
  • Don't over-dress the salad or it becomes soggy; start with less vinaigrette than you think you need and add more only if people ask for it.
  • If you're making this ahead, keep the dressing separate and only toss everything together at the last possible moment.
03 -
  • If your vinaigrette breaks and looks separated, whisk it again vigorously or even shake it in a sealed jar—the action will re-emulsify it.
  • Save the stems from your arugula bunch; if they're tender enough, they're delicious in the salad and deserve to be used rather than discarded.
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