Simple Arugula Salad with Lemon Vinaigrette and Parmigiano-Reggiano Recipe
A refreshing and simple arugula salad featuring peppery baby arugula, tangy lemon vinaigrette, and nutty Parmigiano-Reggiano cheese. Perfect as a light starter or a side dish that comes together in just five minutes.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Salad
- 5 ounces baby arugula
- ½ cup shaved Parmigiano-Reggiano, plus more for garnish
- Freshly ground black pepper, for garnish
Lemon Vinaigrette
- Juice of 1 lemon (about 3 tablespoons)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
Instructions
- Dress the salad. Add the baby arugula to a large salad bowl. Pour ½ recipe of the lemon vinaigrette over the greens and sprinkle ½ cup of shaved Parmigiano-Reggiano on top. Gently toss everything together with salad tongs or clean hands to evenly coat the leaves without bruising them.
- Serve. Transfer the dressed salad onto serving plates or a large platter. Garnish liberally with additional freshly shaved Parmigiano-Reggiano cheese and a few twists of freshly ground black pepper for an extra burst of flavor. Serve immediately to enjoy the crisp texture of the arugula.
Notes
- Don’t overdress the arugula: Use just enough lemon vinaigrette to lightly coat the leaves to prevent wilting and sogginess.
- Make the dressing ahead of time: Prepare the lemon vinaigrette 10 to 15 minutes in advance to allow the flavors to meld and become more balanced.
Keywords: arugula salad, lemon vinaigrette, Parmigiano-Reggiano, easy salad, Italian salad, quick salad recipe