Lemon Arugula Salad
A light, zesty salad that transforms simple ingredients into a showstopper. Peppery arugula meets bright lemon, rich Parmesan, and crunchy pine nuts for a five-minute masterpiece that feels straight out of a bistro.
Equipment
- Mixing Bowl
- Whisk
Ingredients
Salad Base
- 5 cups fresh arugula washed and dried
Dressing
- ¼ cup fresh lemon juice about 2 lemons
- ½ tsp lemon zest optional, for extra brightness
- ¾ cup extra virgin olive oil
- ½ tsp Dijon mustard for emulsifying the dressing
- ½ tsp salt adjust to taste
- ¼ tsp black pepper freshly ground
Toppings
- ½ cup Parmesan cheese shaved
- ¼ cup pine nuts toasted
Instructions
- Toast pine nuts in a dry skillet over medium heat for 3 minutes, stirring frequently, until golden and fragrant.
- In a mixing bowl, whisk together lemon juice, lemon zest, olive oil, Dijon mustard, salt, and black pepper until well emulsified.
- Add arugula to a large serving bowl and drizzle with half the dressing. Toss gently using your hands or tongs to coat the leaves.
- Sprinkle Parmesan shavings and toasted pine nuts over the top.
- Drizzle the remaining dressing just before serving. Toss lightly and enjoy!
Notes
For a vegan alternative, swap Parmesan for nutritional yeast and pine nuts for crushed walnuts. Store dressing separately for meal prep.