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Arugula Parmesan Lemon Salad

Arugula Parmesan Lemon Salad

A simple yet elegant salad highlighting the peppery bite of arugula, the salty tang of parmesan, and a bright, zesty lemon vinaigrette. Perfect as a light lunch, side dish, or appetizer.

Ingredients

Scale
  • 5 ounces fresh arugula, washed and dried   
  • 1/2 cup shaved or thinly sliced parmesan cheese (preferably Parmigiano-Reggiano)   

Dressing:

  • 3 tablespoons fresh lemon juice
  • 6 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper to taste

Optional Add-ins:

  • 1/4 cup pine nuts or walnuts, toasted
  • Sliced strawberries, figs, or other seasonal fruit
  • Grilled chicken or fish
  • Red onion, thinly sliced

Instructions

  • Prepare the arugula: Wash the arugula thoroughly and dry it well using a salad spinner or clean kitchen towel. Remove any particularly tough stems.   
  • Prepare the parmesan: Shave or thinly slice the parmesan cheese using a vegetable peeler or a sharp knife.   
  • Make the dressing: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until emulsified. Taste and adjust seasonings as needed.
  • Assemble the salad: In a large bowl, combine the arugula and parmesan cheese. Add any optional add-ins (nuts, fruit, etc.)
  • Dress and serve: Drizzle the lemon dressing over the salad and toss gently to coat. Serve immediately.

Notes

  • Use fresh, high-quality ingredients for the best flavor. Freshly grated parmesan is highly recommended.
  • Don’t overdress the salad; add the dressing gradually and toss gently until just coated. You don’t want the arugula to wilt.
  • Toasting the nuts enhances their flavor and adds a nice crunch.
  • Get creative with your add-ins! This salad is very versatile.
  • This salad is best served immediately.