Lemon Vinaigrette Arugula Salad (Printable)

Zesty arugula tossed with lemon vinaigrette and topped with shaved Parmesan cheese and pine nuts.

# 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 - 1.5 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 lemon vinaigrette, then toss gently to coat the leaves evenly.
03 - Add shaved Parmesan and toasted pine nuts if using, then toss lightly once more.
04 - Transfer to serving plates immediately and garnish with extra Parmesan shavings if desired.

# Expert Advice:

01 -
  • It tastes like a fancy restaurant starter but comes together faster than ordering takeout.
  • The sharpness of arugula paired with that tangy vinaigrette somehow feels both simple and sophisticated at the same time.
02 -
  • Don't dress the salad more than five minutes before serving, or the arugula will wilt into something sad and limp no matter how fresh it started.
  • Taste the vinaigrette on its own before it touches the greens—adjust the lemon or salt if it needs it, because once it coats the leaves, you can't take it back.
03 -
  • Keep your arugula cold and dry until the last second—wet leaves turn bitter, and warm leaves lose their snap.
  • Make the vinaigrette in a jar so you can give it one final shake right before serving, which brings everything back into emulsion if it's been sitting for a few minutes.
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