Arugula Lemon Dressing Salad (Print View)

Fresh arugula with zesty lemon dressing and Parmesan, a light and flavorful Italian salad.

# Components:

→ Salad

01 - 4 cups fresh arugula, washed and dried
02 - 1.5 oz Parmesan cheese, shaved
03 - 1 small shallot, thinly sliced (optional)

→ Lemon Dressing

04 - 3 tbsp extra-virgin olive oil
05 - 1 tbsp freshly squeezed lemon juice
06 - 1 tsp lemon zest
07 - 1 tsp honey or maple syrup
08 - 1/2 tsp Dijon mustard
09 - Salt, to taste
10 - Freshly ground black pepper, to taste

# Directions:

01 - Whisk together olive oil, lemon juice, lemon zest, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl until fully emulsified.
02 - Place arugula and optional shallot in a large bowl, drizzle with the lemon dressing, and toss gently to coat evenly.
03 - Transfer the salad to a serving platter or individual plates and garnish with shaved Parmesan before serving immediately.

# Expert Advice:

01 -
  • It's ready in the time it takes to wash your hands, but tastes like you fussed over dinner.
  • The peppery bite of arugula paired with bright lemon feels like a small, delicious conversation between ingredients.
  • Those crispy Parmesan shards add texture that makes you actually want to eat your greens.
02 -
  • Wet arugula will dilute your dressing, so dry it thoroughly in a salad spinner or with a clean kitchen towel—this one detail is the difference between a bright salad and a soggy one.
  • Don't dress the salad more than five minutes before serving, or the lemon juice will turn the arugula from vibrant to melancholy.
03 -
  • Bring all your ingredients to room temperature except the arugula, which should stay cool—cold oil won't coat the leaves as evenly as you want.
  • If you're making this ahead of time, keep the dressing and salad separate and combine them just before serving, giving you perfect results every single time.
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