Arugula Salad with Lemon Vinaigrette is an incredibly simple, everyday salad that somehow feels special! Peppery fresh arugula gets tossed with big shavings of Parmesan cheese (yes, that's it!) and a bright, tangy lemon dressing makes it go well with many dishes. It adds the perfect fresh contrast to richer meals, and is ready in just 5 minutes!
- A Rustic Salad Basic - I created this recipe to serve alongside my Blackened Chicken Alfredo Pasta, and that's because it wonderfully balances the rich and creamy pasta sauce! Lots of heavier comforts foods need a zesty lemon side salad, and this one goes great with quiche or brunch, other pastas, pizza, or any hearty meat-and-potatoes dinner.
- Love Salads? Try my Steakhouse Salad Bar Salad and this Strawberry Goat Cheese Salad. Check out all our 24 Summer Salad Recipes!
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Ingredients & Substitutions
This arugula salad is as simple as they come, but really packs big flavors, especially the garlicky fresh lemon juice vinaigrette!
- Arugula - Fresh and peppery arugula stands up to the tangy dressing. You could also use any baby lettuce mix or spring mix.
- Parmesan Cheese - For the best texture and presentation, buy a block of Parmesan or Pecorino and shave it into big, rustic pieces using a vegetable peeler right over the bowl.
- Garlic - Chop it fresh, it adds so much to depth to the vinaigrette.
- Salt & Pepper - The salt and pepper in the dressing seasons the whole salad. Freshly cracked pepper complements the arugula's natural pepperiness.
- Dijon Mustard - Helps emulsify the dressing.
- Honey - Balances the acidity with just a hint of sweetness.
- Lemon - The star of the show, a fresh squeezed lemon brings really vibrant flavor to the salad. You'll need the juice of half a lemon, you can cut it into quarters to fit better in a citrus press. Three Tablespoons of white wine vinegar could be substituted for a more basic vinaigrette or try my Easy Vinaigrette in a Jar.
- Olive Oil - Provides smooth, rich body to carry the lemon flavor.
See recipe card below for quantities.
Instructions
In just 5 minutes, shake up the lemon dijon dressing and toss it all together!
Step 1 - Add all ingredients for the lemon vinaigrette dressing to a jar with a lid and shake well to emulsify.
Step 2 - Add the arugula and some of the Parmesan cheese to a bowl.
Use a vegetable peeler to get those big shavings.
Step 3 - Toss with as much dressing as you like (you won't need all of it) and top with more Parmesan cheese shavings. Serve right away.
Top Tips
- The Key To Gorgeous Presentation - Dress the salad just before serving, and toss it with some big Parmesan cheese shavings, then sprinkle some more on top so they don't get lost in the bottom of the bowl! Shredded Parmesan cheese would work, but the big pieces are more flavorful and look amazing!
- Lemon Vinaigrette - Start with fresh minced garlic and a fresh lemon! The dressing can be made up in advance and stores in the fridge for a few weeks. You probably won't need all of it, so use it on any salad! If basil is growing in your garden, my Basil Balsamic Vinaigrette would work on this salad too!
- What to Serve it With - It's excellent with rich, creamy pastas like my Blackened Chicken Alfredo or this Rigatoni Pasta Bake, quiche or any brunch egg dish, Homemade Pizza, my Simply Perfect Beef Roast, or any Winter Comfort Food. The tangy lemon cuts through heavier rich flavors beautifully and it's a versatile salad for any time of year!
Recipe FAQs
Yes, the dressing can be made up a day or more in advance and kept in the fridge. You can shave the Parmesan pieces in advance too, then just toss everything just before serving.
A little trick I use is to grab a little handful of arugula, what you think 1 person would eat, and toss it in your bowl. Count out the number of people you're serving with a little handful each. That way you can adjust for any number of people. Then just add as much Parmesan cheese as you like. The amount dressing is probably enough to serve 8 people, double it if you want to. Extra will keep in the fridge for a few weeks, so don't worry about making too much.
Arugula has a bold, peppery, slightly bitter flavor that pairs perfectly with the bright lemon dressing. If it's too strong for your taste, you can use any baby lettuce mix.
More Salads You'll Love!
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Arugula Salad with Lemon Vinaigrette
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Print Pin RateIngredients
- 3 ounces arugula
- ½ cup Parmesan or Pecorino cheese
For the Vinaigrette
- 1 clove garlic minced
- ½ teaspooon kosher salt
- 10 grinds fresh black pepper
- ½ teaspoon dijon mustard
- 1 teaspoon honey
- ½ lemon juiced (about 3 Tablespoons)
- 3 Tablespoons olive oil
Instructions
- Add all the ingredients for the vinaigrette to a jar with a lid and shake well to emulsify.
- Add the arugula and big shavings of Parmesan cheese (use a vegetable peeler) to a bowl and toss with the amount of dressing you like.
- Serve with more shaved Parmesan over the top.
Notes
- Cheese - It's best to buy a block of Parmesan or Pecorino cheese and use a vegetable peeler to get big shavings. Toss some with the salad and add some over the top.
- Dressing - Extra vinaigrette will keep in the jar in the fridge for a few weeks and can be used on any salad. You could also substitute 3 Tablespoons of white wine vinegar for the lemon juice. You likely will not use it all for this recipe.
- Pairing - Try this lemony salad with my Blackened Chicken Alfredo Pasta!
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