Arugula Lemon Dressing Salad (Printer-Friendly)

Vibrant arugula tossed with zesty lemon dressing and Parmesan shards for a fresh, flavorful salad.

# What You Need:

→ 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

# How to Cook:

01 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey or maple syrup, Dijon mustard, salt, and pepper until emulsified.
02 - Place the arugula and shallot, if using, in a large bowl. Drizzle with the lemon dressing and toss gently to combine.
03 - Transfer the dressed arugula to a serving platter or individual plates.
04 - Top with shaved Parmesan cheese and serve immediately.

# Expert Advice:

01 -
  • It's ready in 10 minutes, which means you can make it between other tasks without drama.
  • The peppery arugula plays perfectly against bright lemon, creating a flavor balance that feels both simple and sophisticated.
  • It feels light enough for a weeknight but looks elegant enough for guests.
02 -
  • Pat your arugula completely dry after washing; any water clinging to the leaves will dilute the dressing and make the salad taste watery.
  • Don't dress the salad more than a few minutes before serving—unlike heartier lettuces, arugula wilts quickly once it meets the acid.
03 -
  • Tear larger arugula leaves by hand instead of cutting them with a knife—it bruises the greens less and looks more intentional on the plate.
  • Make the dressing in the morning and keep it in a jar at room temperature; shake it before using to bring the flavors back together.
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