Arugula Lemon Dressing Salad (Print Version)

Fresh arugula paired with a zesty lemon dressing and Parmesan shards creates a bright, flavorful dish.

# 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 tbsp extra-virgin olive oil
05 - 1 tbsp freshly squeezed lemon juice
06 - 1 tsp lemon zest
07 - 1 tsp honey or maple syrup
08 - 1/2 tsp Dijon mustard
09 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey or maple syrup, Dijon mustard, salt, and pepper until well combined.
02 - Place arugula and shallot, if using, in a large salad bowl. Drizzle dressing over and toss gently to coat evenly.
03 - Transfer the tossed arugula mixture to a serving platter or individual plates.
04 - Top salad with Parmesan shards and serve immediately.

# Expert Advice:

01 -
  • It comes together in ten minutes flat but tastes like something from a restaurant
  • The peppery arugula and bright lemon wake up your palate without overwhelming it
  • You can keep all the ingredients on hand for those nights when cooking feels impossible
02 -
  • Dressing the salad too early will turn it into a soggy mess, so wait until the moment youre ready to eat
  • Drying your arugula thoroughly after washing makes the difference between a salad that clings to the dressing and one that slides right off
  • Lemon zest contains all the aromatic oils, so dont skip it even if you think the juice is enough
03 -
  • Whisk the dressing right before you serve it, as the mustards emulsifying power weakens over time
  • Use a vegetable peeler instead of a grater for the Parmesan to get those restaurant style ribbons
  • Massage a tiny bit of olive oil into the arugula before dressing if the leaves feel particularly tough
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