Arugula Lemon Dressing Salad (Print)

Peppery arugula leaves tossed in a tangy lemon dressing and topped with delicate Parmesan shards.

# Ingredients:

→ 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 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 - ½ teaspoon Dijon mustard
09 - Salt and freshly ground black pepper, to taste

# Instructions:

01 - Whisk olive oil, lemon juice, lemon zest, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl until emulsified.
02 - Add arugula and shallot, if using, to a large salad bowl. Drizzle with the lemon dressing and toss gently to coat evenly.
03 - Transfer the dressed arugula mixture onto a serving platter or individual plates.
04 - Top the salad with shaved Parmesan and serve immediately to retain freshness.

# Pro Tips:

01 -
  • It's ready in minutes but tastes like you spent way more time thinking about dinner.
  • The peppery bite of arugula paired with bright lemon feels refreshing no matter the season.
  • Parmesan shards add just enough richness without weighing you down.
02 -
  • Wet arugula will dilute your dressing and make everything taste watery, so truly dry it after washing.
  • Don't dress the salad more than a few minutes before eating, or it turns into a limp disappointment.
03 -
  • Chill your salad bowl for a couple minutes before plating so the greens stay crisp longer.
  • Make the dressing in advance and keep it separate until the last possible moment so nothing gets soggy.
Back