Simple Arugula Salad with Lemon Vinaigrette and Parmigiano-Reggiano Recipe
A quick and simple arugula salad featuring fresh baby arugula leaves dressed with tangy lemon vinaigrette and topped with shaved Parmigiano-Reggiano cheese, perfect for a light and refreshing starter or side dish.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Salad
- 5 ounces baby arugula
- ½ cup shaved Parmigiano-Reggiano (plus additional for garnish)
- Freshly ground black pepper for garnish
Lemon Vinaigrette
- 1½ tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- ½ teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the lemon vinaigrette. In a small bowl, whisk together fresh lemon juice, extra virgin olive oil, Dijon mustard, salt, and black pepper until well emulsified and combined to create a bright, tangy dressing.
- Dress the salad. Place the baby arugula in a large salad bowl. Drizzle the lemon vinaigrette over the greens, then add the shaved Parmigiano-Reggiano. Gently toss everything together to evenly coat the leaves with the dressing and distribute the cheese.
- Garnish and serve. Transfer the dressed salad to serving plates or a serving bowl. Finish with more freshly shaved Parmigiano-Reggiano and a sprinkle of freshly ground black pepper on top before serving.
Notes
- Use freshly shaved Parmigiano-Reggiano for best flavor and presentation.
- Adjust the amount of vinaigrette based on your taste preference and salad quantity.
- This salad is best served immediately to maintain the freshness and crispness of the arugula.
- For a vegan option, omit the cheese or substitute with a plant-based alternative.
- You can prepare the vinaigrette ahead of time and store it refrigerated for up to 2 days.
