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.
Author:Lora Lopez
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:15 minutes
Yield:4 servings 1x
Category:Salad
Method:Assembling, Mixing
Cuisine:Mediterranean
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.