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Arugula Salad with Lemon Vinaigrette

A simple, bright salad featuring peppery arugula and zesty lemon vinaigrette, perfect for weeknight dinners or potlucks.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 5 ounces baby arugula about 5 cups loosely packed; pick bright, vibrant leaves.
  • 1 small shallot, thinly sliced substitutes include red onion or a small splash of pickled onion.
  • 1/3 cup shaved Parmesan or Pecorino for a vegetarian option, use a nutty vegan cheese.
  • 1/4 cup toasted pine nuts or walnuts swap with almonds for a milder crunch.
Vinaigrette Ingredients
  • 1 lemon zested and juiced (about 3 tablespoons juice) bottled lemon juice can work in a pinch, but fresh is best.
  • 3 tablespoons extra virgin olive oil light olive oil keeps it bright; use avocado oil if preferred.
  • 1 teaspoon Dijon mustard adds body; omit if you prefer a purer lemon flavor.
  • 1 teaspoon honey or maple syrup balances the acid; omit for a fully savory dressing.
  • Sea salt and freshly ground black pepper to taste

Method
 

Preparation
  1. Toast the nuts (optional): In a dry skillet over medium heat, add pine nuts or walnuts and toast for 3 to 5 minutes, stirring often. You will smell a warm, nutty aroma and see a light golden color. Remove from heat and let cool.
  2. Make the vinaigrette: In a small bowl whisk together lemon juice, lemon zest, Dijon mustard, honey, and a pinch of salt. Slowly drizzle in the olive oil while whisking until the dressing emulsifies into a glossy, tangy vinaigrette. Taste and adjust salt and pepper.
  3. Prepare the greens: Place the arugula in a large salad bowl. Scatter the thinly sliced shallot over the leaves for a gentle oniony bite.
Assembly
  1. Dress the salad: Drizzle about half the vinaigrette over the arugula and toss gently with clean hands or salad tongs. Add more dressing as needed — you want all leaves to glisten without wilting.
  2. Finish and serve: Sprinkle the shaved Parmesan and toasted nuts on top. Add a final grind of black pepper and a small pinch of flaky salt. Serve immediately so the arugula retains its crispness.

Notes

Store undressed arugula in a paper towel–lined container for up to 3 days. Keep the vinaigrette separate in a jar in the refrigerator for up to a week. This salad is best served cool and fresh; do not reheat.