Lemon Vinaigrette Arugula Salad (Printable Version)

Zesty lemon dressing atop crisp arugula and delicate Parmesan shavings for a refreshing bite.

# Ingredient List:

→ Salad

01 - 5 oz 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

# How-To Steps:

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. Drizzle with lemon vinaigrette and toss gently to coat leaves evenly.
03 - Add shaved Parmesan and toasted pine nuts if using. Toss lightly once more to combine.
04 - Transfer to serving plates immediately and garnish with additional Parmesan shavings if desired.

# Expert Tips:

01 -
  • Ready in 10 minutes with no cooking required
  • Fresh, peppery arugula pairs beautifully with tangy lemon and savory Parmesan
  • Naturally vegetarian and gluten-free
  • Simple ingredients that pack bold, balanced flavors
  • Perfect as a starter, side dish, or light lunch
02 -
  • Dress the salad just before serving to prevent wilting
  • Use a jar with a tight lid to shake the vinaigrette for perfect emulsification
  • Taste the dressing before tossing and adjust lemon, salt, or honey to your preference
  • Buy a block of Parmesan and shave it fresh for the best flavor and texture
  • Toast extra pine nuts and store them for quick salad toppings throughout the week
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