Easy Zesty Arugula Salad

A Fresh Discovery

My Favorite is Zesty Arugula Salad and One sunny afternoon, I found myself wandering through a local farmer’s market, drawn to the vibrant colors of fresh produce. As I made my way past stalls overflowing with ripe tomatoes and crisp cucumbers, a bundle of lush, green arugula caught my eye. Its peppery scent was irresistible. I knew right then that I had to create something special with it. After a quick chat with the vendor about the best ways to enjoy arugula, I headed home with a plan for a zesty arugula salad.

Crafting the Perfect Vinaigrette

Back in my kitchen, I set to work. I squeezed the juice from a bright, juicy lemon, feeling its tangy aroma fill the room. Mixing it with extra virgin olive oil, minced garlic, Dijon mustard, and a touch of honey, I whisked everything together until the vinaigrette was perfectly emulsified. The result was a dressing that was both zesty and slightly sweet—a perfect match for the peppery arugula. I carefully tasted it, adjusting the seasoning with a pinch of kosher salt and a grind of black pepper.

Tossing the Salad

With the vinaigrette ready, I tossed the fresh arugula leaves into a large bowl, admiring their vibrant green color. I added thin shavings of Parmesan cheese, which added a wonderful depth of flavor and a touch of elegance. Drizzling the tangy vinaigrette over the salad, I gently tossed it to ensure every leaf was coated with the delicious dressing. The salad looked and smelled incredible, promising a burst of fresh, zesty flavors in every bite.

Sharing the Delight

As I served the salad, I couldn’t wait to see the reaction of my family and friends. They all raved about how refreshing and delicious it was. It turned out to be the perfect side dish for our meal, complementing everything on the table. I loved how this simple yet delightful salad brought a touch of sunshine to our plates and became a new favorite in my recipe collection. Every time I make it, I’m reminded of that sunny day at the market and the joy of discovering fresh, flavorful ingredients.

Chef’s Notes-Zesty Arugula Salad

• To ensure the vinaigrette is perfectly emulsified, whisk the ingredients vigorously or use a small blender. This helps to blend the oil and lemon juice together, creating a smooth, well-mixed dressing.
• Gently toss the salad with the vinaigrette to avoid bruising the delicate arugula leaves. Using your hands or a pair of tongs can be gentler than using a spoon.
• If Parmesan is not available, Pecorino Romano or crumbled feta are excellent substitutes that will still provide a flavorful, salty kick to the salad.
• Customize the salad with seasonal ingredients for added variety. In spring and summer, consider adding sliced strawberries or cherry tomatoes. In fall, roasted butternut squash or apple slices work well.
• Make the vinaigrette ahead of time and store it in an airtight container in the refrigerator for up to a week. Shake well before using to recombine.

Zesty Arugula Salad

Course: Salad, Side DishCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

0

minutes

Calories

186

kcal

Total time

5

minutes

This Zesty Arugula Salad is a delightful side dish that pairs well with any meal. The peppery arugula leaves are perfectly balanced with a tangy lemon vinaigrette and topped with savory Parmesan shavings. It’s a versatile, easy-to-make salad that can be customized with seasonal ingredients. Perfect for any occasion!

Ingredients

• For the Vinaigrette

• 1 fresh lemon Juice from one fresh lemon about 1/4 cup

• 1/4 cup high-quality extra virgin olive oil

• 1 clove garlic clove finely minced

• 1 tsp whole grain Dijon mustard

• 1 tsp natural honey

• 1/2 tsp kosher salt

• 1/4 tsp freshly ground black pepper

• For the Salad

• 5 ounces fresh baby arugula leaves

• 1/3 cup thinly shaved Parmesan cheese

Directions

• Prepare the Vinaigrette: In a small mixing bowl, whisk together the freshly squeezed lemon juice, extra virgin olive oil, minced garlic, whole grain Dijon mustard, honey, kosher salt, and freshly ground black pepper until the mixture is well emulsified. This should take about 2-3 minutes.
• Assemble the Salad: In a large salad bowl, combine the fresh baby arugula leaves and thinly shaved Parmesan cheese.
• Dress the Salad: Drizzle the desired amount of lemon vinaigrette over the arugula and Parmesan mixture. Toss gently to ensure the leaves are evenly coated with the dressing. Serve immediately for the best texture and flavor.

Equipment

• chef’s knife
• cutting board
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 186kcal
• Carbohydrates: 4.7g
• Protein: 8g
• Fat: 15.8g
• Saturated Fat: 3g
• Cholesterol: 56.7mg
• Sodium: 320mg
• Potassium: 200mg
• Fiber: 0.7g
• Sugar: 2.8g
• Vitamin A: 15IU
• Vitamin C: 25mg
• Calcium: 20mg
• Iron: 6mg

FAQ-Zesty Arugula Salad

Can I make this salad in advance?

It’s best to prepare the salad just before serving to maintain the freshness of the arugula. However, you can make the vinaigrette ahead of time and store it in the fridge.

What can I use instead of arugula?

Baby spinach, mixed greens, or even kale can be used instead of arugula. Each will offer a different texture and flavor.

Can I make this salad vegan?

Yes, to make it vegan, substitute the honey with maple syrup or agave nectar and replace the Parmesan with a plant-based cheese or simply omit the cheese.

How long can I store leftover salad?

Leftover salad is best consumed within a day. If you have leftovers, store the arugula and vinaigrette separately to prevent the leaves from wilting.

What dishes pair well with this salad?

This Zesty Arugula Salad pairs wonderfully with grilled chicken, fish, or as a side to pasta dishes. It also works well as a fresh addition to a charcuterie board.