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This easyย Arugula Saladย tastes just like the one youโve had at farm-to-table restaurants: a handful of simple ingredients perfectly combined with layered flavors, textures, and colors. Itโs the perfect side dish to serve with rich entrรฉes like breaded chicken, grilled meats, and roasted pork.
Megganโs notes
If your goal is to make a salad that stands up to a bold, flavorful entrรฉe, this Arugula Salad is a strong contender. I studied the foundations of great salad-making in culinary school, and Iโm excited to pass along my wisdom to you (spoiler alert: balance colors, flavors, and textures within the salad and on your plate in general).
The secret to working with arugula is to pair it with other strong flavors so the arugula doesnโt overpower them. Here, combine those peppery greens with a fresh lemon vinaigrette, nutty Parmesan cheese (shaved into wide strips so they donโt get lost), and crunchy pine nuts.
Most of all, use the acidity of this Arugula Salad to cut through the richness of hearty main dishes. This is my go-to salad for breaded chicken recipes such as Chicken Milanese and Chicken Parmesan, or high-fat meats like Grilled Ribeye and Pork Roast. How you balance the food on your plate is just as important as how you prepare the salad itself.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Parmesan cheese: This is one case when itโs best to invest in a wedge of cheese rather than buying it pre-grated. Use a vegetable peeler to slice off thin strips for the salad.
- Pine nuts: To toast the pine nuts, in a medium skillet over medium heat, add pine nuts, 2 teaspoons olive oil, and pinch of a salt. Toast until lightly browned and fragrant, stirring occasionally, about 2 to 5 minutes.
Step-by-step instructions
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and salt and pepper to taste (I like ยผ teaspoon salt and โ teaspoon pepper).
- In a large bowl, add arugula, Parmesan cheese, and pine nuts. Drizzle with vinaigrette and gently toss to combine.
- Season to taste with salt and pepper.
Recipe tips and variations
- Yield: This Lemon Parmesan Arugula Salad yields about 8 cups, enough for 4 hearty side salad portions.ย
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Make the lemon vinaigrette up to 3 days in advance and store covered in the refrigerator.
- Grain bowl: Add your favorite cooked grains to Arugula Salad to make it more of a meal. Cooked farro, cooked brown rice, and cooked quinoa are some of my favorites.
More recipes to try
German Recipes
Pork Schnitzel
Italian Recipes
Chicken Parmesan Recipe
Dinner Recipes
Filet Mignon Steak Recipe
Salad Recipes
Farro Salad with Peas and Feta
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Arugula Salad
Ingredientsย
- 2 tablespoons olive oil divided
- 1 tablespoon lemon juice
- 1/4 teaspoon Dijon Mustard
- Salt and freshly ground black pepper
- 8 ounces baby arugula
- 4 ounces Parmesan cheese shaved into wide strips with a vegetable peeler (about 1 cup, see note 1)
- 1/2 cup toasted pine nuts (see note 2)
Instructionsย
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and salt and pepper to taste (I like ยผ teaspoon salt and โ teaspoon pepper).
- In a large bowl, add arugula, Parmesan cheese, and pine nuts. Drizzle with vinaigrette and gently toss to combine. Season to taste with salt and pepper.
Notes
- Parmesan cheese: This is one case when itโs best to invest in a wedge of cheese rather than buying it pre-grated. Use a vegetable peeler to slice off thin strips for the salad.
- Pine nuts: To toast the pine nuts, in a medium skillet over medium heat, add pine nuts, 2 tsp. olive oil, and pinch of a salt. Toast until lightly browned and fragrant, stirring occasionally, about 2 to 5 minutes.
- Yield: This Lemon Parmesan Arugula Salad yields about 8 c., enough for 4 hearty side salad portions.ย
- Storage: Store leftovers covered in the refrigerator for up to 4 days.