Description
This easy arugula salad recipe gets extra flavor from shaved parmesan, toasted pine nuts and a simple lemony arugula salad dressing you won’t want to miss!
Ingredients
For The Arugula Salad Dressing:
- 3 Tablespoons Fresh Lemon Juice
- 1/2 Tablespoon Red Wine Vinegar
- 1/4 teaspoon Dijon Mustard
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup extra virgin olive oil
For The Arugula Salad:
- 6–8 cups Baby Arugula
- Generous pinch salt & pepper (about 1/8 teaspoon each)
- 1/3–1/2 cup Shaved Parmesan Cheese (or more, to taste)
- 1/3–1/2 cup Toasted Pine Nuts (or more, to taste)
Instructions
First, Make The Arugula Salad Dressing:
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Juice The Lemons. If you haven’t already, squeeze the fresh lemon juice and remove any seeds.
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Combine. Add lemon juice, vinegar, Dijon mustard, oregano, salt, and pepper to a mason jar or small mixing bowl. Whisk to combine until well blended.
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Whisk In Olive Oil. Slowly drizzle in the olive oil while you whisk. Adding the oil gradually helps you incorporate it better.
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Taste & Adjust. Then, taste the dressing. Add additional salt, pepper, herbs or lemon juice, if desired. Dressing will keep up to 1 week in the refrigerator.
Then, Build Your Arugula Salad
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Dress The Greens. Add arugula to a large mixing bowl. Drizzle with 2-3 Tablespoons of lemon vinaigrette. Gently toss with forks or tongs until the leaves are lightly coated, adding more dressing, if needed.
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Season the arugula with salt and pepper. (This might sound silly, but it makes such a big difference!)
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Finish The Salad. Transfer the greens to a serving bowl, if desired. Or, you can serve straight from the mixing bowl! Add shaved parmesan cheese and toasted pine nuts. If needed, lightly toss the salad.
- Advanced Prep Notes. If you want to make this salad in advance, it works best to prepare the components and store separately until right before serving.
- Prep Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American