Lemon Vinaigrette Arugula Salad (Printable version)

Refreshing mix of arugula, lemon dressing, and shaved Parmesan with optional pine nuts.

# What You Need:

→ Salad

01 - 5 ounces 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

# Step-by-step guide:

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 to combine.
04 - Transfer to serving plates immediately and garnish with extra Parmesan shavings if desired.

# Expert Advice:

01 -
  • Quick and effortless—ready in just 10 minutes with no cooking required
  • Fresh, vibrant flavors that highlight quality ingredients
  • Naturally vegetarian and gluten-free, perfect for various dietary needs
  • The peppery arugula pairs beautifully with tangy lemon and savory Parmesan
  • Versatile enough to serve as a starter, side dish, or light lunch
02 -
  • Always use freshly squeezed lemon juice for the brightest, most vibrant flavor
  • Invest in good quality extra-virgin olive oil—it makes a noticeable difference
  • Don't overdress the salad; you can always add more vinaigrette at the table
  • Serve on chilled plates for an extra-refreshing presentation
  • Make Parmesan shavings just before serving to prevent them from drying out
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