Arugula Lemon Dressing Salad (Print Version)

A fresh salad of arugula, lemon dressing, and Parmesan for a light, flavorful dish.

# What You'll Need:

→ Salad

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

→ Lemon Dressing

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

# How to Make It:

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 bowl, drizzle with dressing, and toss gently to coat evenly.
03 - Transfer salad to a serving platter or individual plates.
04 - Top salad with shaved Parmesan and serve promptly.

# Additional Tips::

01 -
  • It's ready in 10 minutes, which means you can actually eat it instead of ordering in.
  • The peppery arugula and bright lemon dressing balance each other perfectly, making every bite feel intentional.
  • Parmesan shards add a salty, umami depth that transforms a simple salad into something you crave.
02 -
  • Dress the salad just before serving; arugula wilts quickly once it meets acid and oil, and the whole point is that peppery freshness.
  • Don't skimp on drying the arugula—wet leaves will slide off the dressing instead of holding it, and you'll lose all that flavor balance you worked to build.
03 -
  • If your arugula tastes too peppery or bitter, it may be older—fresher arugula has a milder, more tender flavor.
  • A tiny pinch of honey in the dressing bridges the gap between lemon's acidity and arugula's bite, creating balance without the sweetness being noticeable.
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