Lemon Vinaigrette Arugula Salad (Print View)

Peppery arugula tossed with citrus dressing, Parmesan shavings, and crunchy pine nuts for a fresh dish.

# What You'll Need:

→ 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 tbsp extra-virgin olive oil
05 - 1.5 tbsp freshly squeezed lemon juice
06 - 1 tsp Dijon mustard
07 - 1/2 tsp honey
08 - 1 small garlic clove, finely minced
09 - 1/4 tsp sea salt
10 - 1/8 tsp freshly ground black pepper

# How to Prepare:

01 - In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and black pepper until fully emulsified.
02 - Place the arugula in a large salad bowl. Drizzle with lemon vinaigrette and toss gently to coat the leaves evenly.
03 - Add the shaved Parmesan and toasted pine nuts if using. Toss lightly once more.
04 - Transfer to serving plates immediately, garnished with extra Parmesan shavings if desired.

# Expert Advice:

01 -
  • It comes together in less time than it takes to set the table, no heat required.
  • The lemon vinaigrette is balanced enough that you'll find yourself making extra just to have on hand for other salads.
  • Those Parmesan shavings catch the light and make ordinary greens look intentional and restaurant-worthy.
02 -
  • Don't dress the salad too early—arugula is delicate and will wilt into submission if vinaigrette sits on it for more than a few minutes before serving.
  • The emulsification matters: if your vinaigrette breaks and separates, it won't coat the greens evenly, and you'll end up with bitter bites and bland bites rather than balanced ones.
03 -
  • Make the vinaigrette in a jar with a tight lid so you can shake it right before using—pre-made vinaigrette is a perfectly valid shortcut on busy nights.
  • Toast your own pine nuts in a dry skillet if you have time; the difference in flavor is the kind of small thing that makes people ask what you did differently.
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