Lemon Vinaigrette Arugula Salad (Printable)

Zesty lemon vinaigrette coats peppery arugula with shaved Parmesan and optional toasted pine nuts.

# What You Need:

→ Salad

01 - 5 oz fresh arugula
02 - 1/3 cup Parmesan cheese, shaved
03 - 1/4 cup toasted pine nuts, optional

→ Lemon Vinaigrette

04 - 3 tbsp extra-virgin olive oil
05 - 1 1/2 tbsp freshly squeezed lemon juice
06 - 1 tsp Dijon mustard
07 - 1/2 tsp honey
08 - 1 small garlic clove, finely minced
09 - 1/4 tsp sea salt
10 - 1/8 tsp freshly ground black pepper

# How-To Steps:

01 - In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, sea salt, and black pepper until fully emulsified.
02 - Place arugula in a large salad bowl and drizzle with lemon vinaigrette, tossing gently to coat leaves evenly.
03 - Add shaved Parmesan and toasted pine nuts if using, tossing lightly once more to combine.
04 - Transfer to serving plates immediately and garnish with additional Parmesan shavings if desired.

# Expert Suggestions:

01 -
  • It comes together in minutes, making it perfect for those moments when you want something fresh but don't have time to fuss.
  • The peppery arugula and bright lemon create a salad that actually tastes like something, not just a vehicle for dressing.
02 -
  • Don't dress the salad more than five minutes before serving, or the arugula will wilt and release water that dilutes the vinaigrette.
  • The quality of your olive oil and the freshness of your lemon juice make a real difference here—there's nowhere for mediocre ingredients to hide in something this simple.
03 -
  • Buy a block of Parmesan and shave it yourself—pre-shaved cheese often has added starches that make it taste flat and powdery.
  • If you're making this for a crowd, prepare the vinaigrette in advance and keep the arugula dry and separate until the last moment, then toss everything together right before plating.
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