Arugula Lemon Salad Fresh (Printable)

Bright arugula leaves dressed with a zesty lemon mix and finished with Parmesan shavings.

# 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, to taste
10 - Freshly ground black pepper, to taste

# Directions:

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 - Place arugula and shallot, if using, in a large salad bowl. Drizzle with the prepared lemon dressing and toss gently to coat evenly.
03 - Transfer salad to a serving platter or individual plates. Top with shaved Parmesan cheese and serve immediately.

# Expert Tips:

01 -
  • It's ready in 10 minutes, which means you can make it while your kettle boils or guests hang up their coats.
  • The lemon dressing is so simple it taught me that you don't need complicated technique to make something taste expensive.
  • Arugula's natural peppery flavor means the salad actually tastes like something, unlike those sad wilted iceberg situations.
02 -
  • The biggest mistake is dressing the salad too early—even 10 minutes will wilt the arugula and turn your beautiful greens into mush.
  • Room temperature beats cold for this salad. A refrigerated bowl makes everything taste muted, while a salad at room temperature lets the lemon and arugula flavors actually shine.
03 -
  • If you're making this for more than 4 people, keep the salad components separate and dress it just before serving—arugula doesn't forgive careless timing.
  • Warm your serving platter with hot water and dry it quickly before plating—this keeps the salad at that perfect room temperature that makes everything taste better.
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