Arugula Salad with Lemon Vinaigrette

5 from 2 votes

Arugula Salad with Lemon Vinaigrette

This Arugula Salad with Lemon Vinaigrette is light, zesty, and the perfect complement to any meal. The peppery bite of fresh arugula pairs beautifully with a bright, homemade lemon dressing that comes together in seconds.

Prep Time15

Cook Time0

Total Time15

Course: Lunch, Side Dish

Cuisine: American

Servings:

Calories: 102kcal

Author: Jami Powell

Equipment

Ingredients

Arugula Salad

5 ounces Arugula lettuce
1 ounce parmesan cheese, shaved
salt and freshly cracked pepper to taste

Lemon Vinaigrette Dressing

2 tablespoons extra virgin olive oil
1 tablespoons white wine vinegar
1 tablespoons fresh lemon juice
freshly cracked pepper to taste

Instructions

In a small bowl, whisk together olive oil, white wine vinegar, lemon juice, and black pepper until well blended. Set aside.
Rinse and drain the arugula thoroughly, then pat dry if needed. Use a vegetable peeler to shave one ounce of Parmesan into thin slices.
Add the arugula and Parmesan shavings to a large salad bowl. Drizzle with the lemon vinaigrette, tossing gently to coat.
Taste and adjust with extra lemon juice, black pepper, or salt if desired. Serve immediately, garnished with lemon slices, if using.

Notes

Cooking Notes

Dry the arugula really well before tossing, since any extra water will dilute the dressing and make the salad soggy. Use fresh lemon juice, not bottled, for the brightest flavor. Dress the salad right before serving since arugula wilts quickly once it hits the vinaigrette.

Tips for Best Results:

Shave the Parmesan fresh with a vegetable peeler for thin ribbons that distribute evenly through the salad.
Whisk the dressing until it looks fully blended before drizzling - this keeps the oil and acid from separating on the greens.
Keep the dressing light. A little goes a long way with arugula, and too much will weigh it down.
Taste and adjust before serving. Sometimes all it needs is one more crack of black pepper or a small squeeze of lemon.

How to Know It's Ready

Every leaf should have a light, even coat of dressing with no puddles at the bottom of the bowl. The Parmesan should be distributed throughout, and the arugula should still look fresh and slightly glossy, not limp or wet.

Nutrition