Simple Arugula Salad with Lemon Vinaigrette and Parmigiano-Reggiano Recipe
A refreshing and simple arugula salad featuring peppery baby arugula, tangy lemon vinaigrette, and nutty Parmigiano-Reggiano cheese. Perfect as a light starter or a side dish that comes together in just five minutes.
Ingredients
- 5 ounces baby arugula
- 1/2 cup shaved Parmigiano-Reggiano, plus more for garnish
- Freshly ground black pepper, for garnish
- Juice of 1 lemon (about 3 tablespoons)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
Instructions
- 1
Dress the salad: Add the baby arugula to a large salad bowl. Pour ½ recipe of the lemon vinaigrette over the greens and sprinkle ½ cup of shaved Parmigiano-Reggiano on top. Gently toss everything together with salad tongs or clean hands to evenly coat the leaves without bruising them.
- 2
Serve: Transfer the dressed salad onto serving plates or a large platter. Garnish liberally with additional freshly shaved Parmigiano-Reggiano cheese and a few twists of freshly ground black pepper for an extra burst of flavor. Serve immediately to enjoy the crisp texture of the arugula.
Cook it from the original
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