Description
This refreshing arugula salad features a zesty lemon vinaigrette that perfectly complements the peppery greens. Topped with both grated and shaved Parmesan cheese, it’s a simple yet elegant dish ready in just 15 minutes, ideal as a light appetizer or side for any meal.
Ingredients
Scale
For the Lemon Vinaigrette
- ¼ cup freshly squeezed lemon juice
- ¼ cup white wine vinegar
- â…” cup olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Salad
- 8 ounces arugula lettuce
- ¼ cup grated Parmesan cheese
- ¼ cup shaved Parmesan cheese
Instructions
- Prepare the vinaigrette: In a small bowl, combine the freshly squeezed lemon juice and white wine vinegar. Slowly whisk in the olive oil until the mixture emulsifies, creating a smooth dressing. Season with salt and pepper to taste.
- Assemble the salad: Place the arugula in a large mixing bowl. Drizzle with your desired amount of the lemon vinaigrette and toss thoroughly to ensure the leaves are evenly coated.
- Add grated Parmesan: Sprinkle the grated Parmesan cheese over the dressed arugula and toss again gently to distribute the cheese evenly throughout the salad.
- Finish with shaved Parmesan: Top the salad with the shaved Parmesan slices for a visually appealing presentation and serve immediately to enjoy the freshest flavors.
Notes
- For a nuttier flavor, try substituting white wine vinegar with apple cider vinegar.
- Add toasted pine nuts or walnuts for extra crunch and protein.
- Serve the salad immediately after dressing to prevent the arugula from wilting.
- This salad pairs beautifully with grilled chicken or fish for a complete meal.
