Arugula Salad Lemon Dressing (Print Version)

Fresh arugula salad dressed with a bright lemon vinaigrette and garnished with Parmesan cheese.

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

# Expert Tips:

01 -
  • Ready in 10 minutes but tastes like you spent the whole afternoon on it.
  • The peppery bite of arugula paired with bright lemon creates a flavor balance that makes your taste buds wake up.
  • Parmesan shards add an elegant touch that makes weeknight dinner feel like a special occasion.
02 -
  • The arugula will slightly wilt within a couple of minutes of dressing, so don't assemble this until you're ready to serve—timing is everything.
  • Over-whisking the dressing can break the emulsion, so stop as soon as it looks cohesive and creamy.
  • Never dress the salad more than a minute or two before eating, or it transforms from crisp to limp.
03 -
  • Wash and thoroughly dry your arugula well in advance; the extra moisture in wet leaves is your worst enemy.
  • Make the dressing in a glass jar instead of a bowl so you can seal it, shake it, and taste it before committing—this gives you confidence with seasoning.
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