Lemon Vinaigrette Arugula Salad (Printable Version)

Zesty lemon dressing, fresh arugula, shaved Parmesan, and pine nuts create a bright, flavorful salad.

# The Ingredients You'll 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 1/2 tablespoons freshly squeezed lemon juice
06 - 1 teaspoon Dijon mustard
07 - 1/2 teaspoon honey
08 - 1 small garlic clove, finely minced
09 - 1/4 teaspoon sea salt
10 - 1/8 teaspoon freshly ground black pepper

# Step-by-Step Instructions:

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 additional Parmesan shavings if desired.

# Additional Tips::

01 -
  • Ready in just 10 minutes with no cooking required
  • Fresh, peppery arugula perfectly balanced with tangy lemon vinaigrette
  • Naturally vegetarian and gluten-free friendly
  • Elegant presentation that looks impressive yet incredibly easy
  • Versatile enough to serve as a starter or side dish
02 -
  • Always dress the salad just before serving to prevent wilting
  • Use a vegetable peeler to create thin, elegant Parmesan shavings
  • Taste the vinaigrette before dressing and adjust lemon or salt to preference
  • Toast pine nuts in a dry pan over medium heat for 3-4 minutes until golden
  • Store leftover vinaigrette in a sealed jar and shake well before using
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