Arugula Lemon Dressing Salad (Print Version)

Fresh arugula tossed in zesty lemon dressing topped with Parmesan shards for a bright, 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 - Combine arugula and shallot, if using, in a large bowl. Drizzle with the dressing and toss gently to coat evenly.
03 - Transfer the dressed salad to serving plates or a platter and scatter Parmesan shards on top before serving immediately.

# Additional Tips::

01 -
  • Ready in 10 minutes flat, with zero cooking required—perfect for rushed weeknights or unexpected guests.
  • That peppery bite from fresh arugula paired with bright lemon feels like a little flavor adventure on your plate.
  • The combination of creamy Parmesan and sharp mustard makes even the simplest greens feel intentional and special.
02 -
  • Timing is everything—dress the salad just before serving, not minutes ahead, or the arugula will go limp and soggy.
  • The Parmesan really needs to be shaved thin, never grated, because shards melt on your tongue while grated cheese just sits there and feels grainy.
03 -
  • Wash and dry your arugula thoroughly—a salad spinner is worth its weight in gold because wet leaves repel dressing like a raincoat.
  • Keep your dressing ingredients at room temperature so they emulsify more easily and the flavors shine without the muffling effect of cold.
Go Back