Arugula Lemon Dressing Salad (Print Version)

Fresh arugula salad with zesty lemon dressing and Parmesan for a light, flavorful dish.

# Ingredient List:

→ 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 tablespoons extra-virgin olive oil
05 - 1 tablespoon freshly squeezed lemon juice
06 - 1 teaspoon lemon zest
07 - 1 teaspoon honey or maple syrup
08 - ½ teaspoon 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 emulsified.
02 - Place arugula and shallot, if using, into a large salad bowl. Drizzle with the prepared lemon dressing and toss gently to ensure even coating.
03 - Transfer the dressed arugula mixture to a serving platter or individual plates.
04 - Top the salad with shaved Parmesan cheese and serve immediately.

# Helpful Tips:

01 -
  • It's ready in ten minutes, which means you can throw it together while something else cooks or right before guests arrive.
  • The lemon dressing has this perfect balance of sharp and sweet that makes even basic greens taste like a restaurant dish.
  • It feels fancy enough to serve at dinner but casual enough to eat alone on a Tuesday night.
02 -
  • Dress this salad only when you're ready to serve it—arugula will become limp and sad if it sits in dressing for more than a few minutes.
  • The ratio of acid to oil matters more than you'd think; if your dressing tastes too sharp, add a touch more honey or oil to round it out.
03 -
  • Use a microplane to zest your lemon—it gives you the bright oils without the bitter white pith that a box grater sometimes catches.
  • Let your Parmesan sit out for a few minutes before shaving it; cold cheese is harder to work with and more likely to crumble instead of creating those lovely thin shards.
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