Lemon Vinaigrette Arugula Salad (Print version)

A vibrant salad with lemon vinaigrette, fresh arugula, shaved Parmesan, and optional toasted pine nuts.

# 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 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

# Cooking Steps:

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 - Transfer to serving plates immediately, garnished with extra Parmesan shavings if desired.

# Expert Advice:

01 -
  • It's ready faster than you can set the table, yet tastes like you've spent hours in the kitchen.
  • The vinaigrette works as a template for life—once you nail the ratio, you'll make it with your eyes closed.
  • Peppery arugula meets bright citrus in a way that makes everything else on your plate taste better by association.
02 -
  • Don't dress the salad until you're ready to eat it; the acid in the vinaigrette will wilt the arugula within minutes, and that's where tender becomes sad.
  • Taste the vinaigrette on a leaf of arugula before committing the whole batch, because acidity levels vary wildly between lemons and you might need to adjust.
03 -
  • Chill your salad bowl in the refrigerator for five minutes before assembling; cold plates keep everything crisp and the vinaigrette from warming too quickly.
  • Save the Parmesan rind for making vegetable stock, and shave your cheese directly over the salad so thin edges catch and toast slightly from the warmth.
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