Arugula Lemon Salad (Printable View)

Fresh arugula tossed in lemon dressing with Parmesan shavings for a bright, easy-to-make salad.

# What You’ll 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 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 - 1/2 teaspoon Dijon mustard
09 - Salt and freshly ground black pepper, to taste

# How To Make It:

01 - Whisk together olive oil, lemon juice, lemon zest, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl until emulsified.
02 - Combine arugula and shallot, if using, in a large bowl. Drizzle the dressing over and toss gently to evenly coat the greens.
03 - Transfer the salad to a serving dish or individual plates. Scatter Parmesan shards over the top and serve immediately.

# Best Practices:

01 -
  • Ten minutes from fridge to table, and somehow it tastes like you've been cooking all day.
  • The peppery bite of arugula plays perfectly against that bright, tangy lemon without any fussiness.
  • Parmesan shards add a salty, luxurious finish that makes even a simple salad feel intentional.
02 -
  • Don't dress the salad more than a few minutes before eating—arugula wilts fast, and you want that peppery crunch to stay alive on your plate.
  • The balance of lemon to oil is personal; some people want it brighter, others richer—taste and adjust until it feels right for you.
03 -
  • Let the shallot sit in the lemon juice for a minute before adding it to the salad—it softens the sharp bite and mellows out a little.
  • If your arugula tastes too peppery or bitter, it's probably past its prime; younger leaves are milder and more delicate.
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