Lemon Arugula Parmesan Salad (Printable)

Zesty arugula salad with lemon vinaigrette and shaved Parmesan for a fresh, flavorful bite.

# What You'll Need:

→ Salad

01 - 5 oz fresh arugula
02 - 1/3 cup shaved Parmesan cheese
03 - 1/4 cup toasted pine nuts, optional

→ Lemon Vinaigrette

04 - 3 tablespoons extra-virgin olive oil
05 - 1 1/2 tablespoons fresh lemon juice
06 - 1 teaspoon Dijon mustard
07 - 1/2 teaspoon honey
08 - 1 small garlic clove, minced
09 - 1/4 teaspoon sea salt
10 - 1/8 teaspoon freshly ground black pepper

# How to Cook:

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 evenly coat all leaves
03 - Add shaved Parmesan and toasted pine nuts if desired, then toss lightly to combine
04 - Transfer to serving plates immediately and garnish with additional Parmesan shavings if desired

# Expert Advice:

01 -
  • Quick to prepare with no cooking required.
  • Perfect balance of peppery, tangy, and nutty flavors.
  • Light and refreshing, ideal for warm weather meals.
  • Vegetarian and gluten-free friendly.
02 -
  • Use freshly shaved Parmesan for the best texture and flavor.
  • Combine vinaigrette ingredients in a jar and shake vigorously to emulsify easily.
  • Toss salad gently to avoid bruising the delicate arugula leaves.
  • Serve immediately to preserve freshness and crispness.
Go Back