Name: Baby Arugula Salad with Lemon Vinaigrette and Parmesan
Prep time: 5 min
Total time: 5 min
Ingredients: 1/4 cup lemon juice ((from 1 large or 2 small lemons)); 1/2 tsp. lemon zest; 1/2 tsp. Dijon mustard; 1 Tbsp. shallot, minced; 2 Tbsp. honey; 1/4 tsp. Diamond kosher salt; 1/8 tsp. freshly ground black pepper; 1/4 cup extra virgin olive oil; 7 oz. baby arugula; 1/4 cup Parmesan cheese ((coarsely grated))

arugula salad with lemon vinaigrette on plate vertical

It's fair to be a little cautious at first with arugula, which can be a little too peppery on its own. But once you try a bowlful with a lemon vinaigrette, it will be love at first taste. The citrusy tang balances the bitter arugula, and the bold, smooth Parmesan makes it absolutely perfect.

This has become our go-to salad for the week, since it goes with pizza, grilled meat and pretty much anything you can cook up. Buy a big tub of baby arugula, make enough dressing, and you can enjoy it with variations the whole week and never get bored.

Pair it with pizza, pasta, salmon. Everything!

Arugula (Eruca vesicaria) is a peppery leafy green. Also commonly called rocket, it has been cultivated since Roman times and is even considered an aphrodisiac. It gets stronger with age, so the baby variety is a little milder.

By itself, it's really not the most enjoyable piece of green you can find. But when you add a few things, it's pretty amazing. And it's pretty inexpensive, You can buy a small container for around $3 or a large one that will easily last a week for $5 to $6.

Arugula has a ton of uses. One of my favorites is in a delicious pesto sauce that is great for pizza, pasta or spreading on crusty bread for a sandwich with grilled chicken.

9 Simple Ingredients

Baby arugula - the slightly bitter and peppery green loves to be paired up with lemon juice.
Grated Parmigiano-Reggiano - salty and fatty cheese that balances out the acidity and bitterness from the arugula. You can also use Pecorino.
Lemon juice - I prefer to use Meyer lemon juice for its depth of flavor.
Lemon zest - Best from organic lemons. Adds an extra depth of citrus flavor from the essential oils.
Honey - Sweetness to bring down the acid flavors and balance it out. You can also use maple syrup or even sugar.
Extra-virgin olive oil - Use high-quality olive oil. Taste it before using it as some are stronger than others.
Dijon mustard - Adds a bite with a little heat along with being an emulsifier to keep the dressing together.
Shallots - finely chopped and preferably macerated in the lemon juice prior to making the dressing. This will cut down on the bite.
Salt & pepper - I prefer Diamond Kosher salt and always freshly ground pepper. Go lighter on the pepper for this one as the arugula packs a peppery flavor already.

Get the details and steps on making the perfect lemon vinaigrette.

arugula salad with lemon vinaigrette in bowl

Add-On Ideas and Inspiration

Candied pecans
Goat cheese
Roasted beets
Thin-sliced apples or pears
Cherry tomatoes
Strawberries
Dried cranberries