Lemon Vinaigrette Arugula Salad (Printer View)

Zesty lemon dressing coats fresh arugula with shaved Parmesan and optional toasted pine nuts for a bright flavor.

# Components:

→ 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 - 1.5 tablespoons freshly squeezed lemon juice
06 - 1 teaspoon Dijon mustard
07 - 0.5 teaspoon honey
08 - 1 small garlic clove, finely minced
09 - 0.25 teaspoon sea salt
10 - 0.125 teaspoon 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 and drizzle with the lemon vinaigrette, tossing gently to coat all leaves evenly.
03 - Add shaved Parmesan and toasted pine nuts if using, tossing lightly once more to combine.
04 - Transfer to serving plates immediately and garnish with additional Parmesan shavings if desired.

# Expert Advice:

01 -
  • Ready in just 10 minutes with no cooking required—perfect for busy weeknights
  • Fresh, peppery arugula paired with bright lemon creates an irresistible flavor combination
  • Naturally vegetarian and gluten-free, accommodating many dietary preferences
  • Simple ingredients that let quality shine through
  • Elegant enough for entertaining yet easy enough for everyday meals
02 -
  • Make extra vinaigrette and store it in the refrigerator for up to 5 days—it's delicious on other salads too
  • For the most delicate Parmesan shavings, use a vegetable peeler on a room-temperature wedge of cheese
  • If arugula tastes too peppery for your preference, mix it with milder greens like butter lettuce or spinach
  • Toast pine nuts in small batches as they burn quickly—watch them carefully and stir constantly
  • Dress only the portion you plan to serve immediately; leftover undressed arugula keeps much better
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