Arugula Salad

This easy Arugula Salad tastes just like the one you've had at farm-to-table restaurants: a handful of simple ingredients perfectly combined with layered flavors, textures, and colors.

Course Salad

Cuisine Italian

Prep Time 5

Total Time 5

Servings servings (2 cups each)

Calories 299kcal

Author Meggan Hill

Ingredients

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)

US Customary - Metric

Instructions

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and salt and pepper to taste (I like 1/4 teaspoon salt and 1/8 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 it's 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.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition