Arugula Lemon Dressing Salad (Print Version)

A vibrant salad featuring peppery arugula, zesty lemon dressing, and Parmesan shards for fresh, bright flavors.

# Components:

→ 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 - 1/2 teaspoon Dijon mustard
09 - Salt and freshly ground black pepper, to taste

# Directions:

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

# Expert Advice:

01 -
  • It comes together in the time it takes to wash a bowl, yet tastes like you actually tried.
  • The peppery arugula plays beautifully against the bright, tangy dressing—they need each other to shine.
  • Those crispy Parmesan shards add a salty crunch that makes you want to keep eating even when you're full.
02 -
  • Never dress this salad more than a few minutes before serving; the acid in the lemon juice will wilt the arugula if it sits too long, turning it sad and limp.
  • The sharpness of your Parmesan matters more than you'd think—a mild one disappears, while a properly aged one becomes another flavor layer in the salad.
03 -
  • Make the dressing in the bottom of the salad bowl, then add the dry arugula on top and toss at the last moment—this saves a dish and prevents the greens from sitting in liquid.
  • If your arugula tastes too peppery raw, try it wilted: heat the dressing slightly, pour it over the greens, and let it sit for 30 seconds—the heat softens the bite and makes it almost sweet.
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