Arugula Lemon Dressing Salad (Printable Version)

Bright, peppery arugula tossed in a zesty lemon dressing with shaved Parmesan accents.

# Components:

→ Salad

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

→ Lemon Dressing

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

# Method Steps:

01 - Whisk together olive oil, lemon juice, lemon zest, honey or maple syrup, Dijon mustard, salt, and black pepper until emulsified.
02 - In a large salad bowl, combine arugula and sliced shallot if using. Drizzle with the dressing and toss gently to coat evenly.
03 - Transfer salad to individual plates or a serving platter. Garnish with Parmesan shards and serve immediately.

# Expert Advice:

01 -
  • It's ready in less than the time it takes to set the table, perfect for those moments when hunger shows up unannounced.
  • The peppery arugula and bright lemon create a conversation in your mouth that feels way more complicated than the effort you put in.
  • Somehow this simple combination manages to feel both casual and elegant depending on whether you're eating it alone or sharing it.
02 -
  • Wet arugula will dilute your dressing and make the whole thing sad, so dry it properly even though it feels fussy.
  • The dressing actually improves if you let it sit for a few minutes before using it, allowing the flavors to get acquainted.
03 -
  • If your lemon is room temperature and feels slightly soft, it will give you more juice than a cold hard one from the fridge.
  • Shaving the Parmesan with a vegetable peeler creates thin, delicate shards that feel luxurious in a way that grated cheese simply cannot match.
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