arugula salad
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5 from 1 vote

Baby Arugula Salad + Lemon Vinaigrette

Course Salad
Cuisine Italian
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Author Justin McChesney-Wachs


  • 7 oz baby arugula
  • 1 lemon juiced
  • 1/2 teaspoon lemon zest
  • 1 tablespoon honey
  • 1/4 cup extra virgin olive oil
  • parmesan cheese coarsely grated
  • salt + pepper


To make the vinaigrette:

  • In a medium bowl, whisk the lemon juice, zest, honey, salt and pepper until combined.
  • Slowly whisk in the olive oil to create an emulsion
  • Mix the arugula, citrus vinaigrette and parmesan cheese.

To serve:

  • Mix arugula, parmesan and vinaigrette just before serving. Season with freshly ground pepper.