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.
- 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.
- This salad is best served immediately.