Arugula Lemon Dressing Salad (Printable version)

Fresh arugula combined with zesty lemon dressing and Parmesan for a light, flavorful dish.

# What You'll Need:

→ Salad

01 - 4 cups fresh arugula, washed and thoroughly dried
02 - 1.5 ounces Parmesan cheese, shaved into thin shards
03 - 1 small shallot, thinly sliced (optional)

→ Lemon Dressing

04 - 3 tablespoons extra-virgin olive oil
05 - 1 tablespoon freshly squeezed lemon juice
06 - 1 teaspoon lemon zest
07 - 1 teaspoon honey or maple syrup
08 - 1/2 teaspoon Dijon mustard
09 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Whisk together olive oil, lemon juice, lemon zest, honey (or maple syrup), Dijon mustard, salt, and pepper in a small bowl until emulsified.
02 - Place arugula and shallot in a large salad bowl; drizzle with dressing and toss gently to coat evenly.
03 - Transfer the dressed arugula mixture to a serving platter or individual plates.
04 - Top with shaved Parmesan and serve immediately to preserve texture and freshness.

# Expert Tips:

01 -
  • It comes together in the time it takes to set the table, perfect for those nights when you need something fresh without the fuss.
  • The dressing is bright and balanced—tangy without being harsh, creamy from the oil but never heavy.
  • Those crispy Parmesan shards hit different than pre-grated cheese; they add texture and a subtle nuttiness that feels intentional.
02 -
  • Don't dress the salad too far in advance; arugula wilts quickly once it meets liquid, and you want it to stay bright and slightly snappy.
  • The lemon zest matters more than you'd think—it sits on top and gives you little bursts of citrus oil as you eat, making each bite feel fresher than the last.
03 -
  • Wash and dry your arugula thoroughly; wet leaves dilute the dressing and soften the leaves faster than they should.
  • If you don't have a cheese shaver, use a vegetable peeler to create ribbons—the texture matters as much as the taste, and shards feel like intention.
Go back