This Arugula Salad with Shaved Parmesan is a fresh and delightful dish that highlights the peppery flavor of arugula, paired with the creamy, nutty goodness of shaved Parmesan. It’s perfect for a quick and light starter or side dish and can be customized with three different dressings to suit any taste preference.
Why You’ll Love This Recipe
This salad is quick to prepare, light on the palate, and full of flavor. The combination of arugula’s peppery bite and Parmesan’s richness is complemented beautifully by the three dressing options, whether you’re craving something tangy, sweet, or creamy. Plus, it’s incredibly versatile, making it an ideal choice for almost any meal or occasion.
Ingredients
For the Salad:
- 5 cups baby arugula
- ½ cup shaved Parmesan cheese
- ¼ cup toasted pine nuts (optional)
Lemon Vinaigrette (Option 1):
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon Dijon mustard
- Salt and black pepper to taste
Balsamic Vinaigrette (Option 2):
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon honey or maple syrup
- Salt and black pepper to taste
Creamy Dressing (Option 3):
- 2 tablespoons plain Greek yogurt
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar
- ½ teaspoon Dijon mustard
- Salt and black pepper to taste
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Prepare the Salad: Place the arugula in a large salad bowl. Top with shaved Parmesan and toasted pine nuts (if using).
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Make the Dressing: Choose your preferred dressing option. For the Lemon Vinaigrette, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper. For the Balsamic Vinaigrette, whisk together olive oil, balsamic vinegar, honey (or maple syrup), salt, and pepper. For the Creamy Dressing, whisk together Greek yogurt, olive oil, red wine vinegar, Dijon mustard, salt, and pepper until smooth.
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Assemble the Salad: Drizzle the dressing over the arugula just before serving. Toss gently to combine and adjust seasoning with additional salt or pepper if needed.
Servings and Timing
- Servings: 4 servings
- Prep Time: 10 minutes
- Cooking Time: 0 minutes
- Total Time: 10 minutes
Variations
- Add Protein: For a heartier meal, add grilled chicken, salmon, or chickpeas to the salad.
- Nuts: You can swap pine nuts with other nuts like walnuts or almonds for a different texture and flavor.
- Cheese Options: If you prefer a different cheese, try using goat cheese, feta, or pecorino.
Storage/Reheating
This salad is best enjoyed fresh, as the arugula can wilt once dressed. However, you can store leftover undressed salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate and add it just before serving.
FAQs
1. Can I use a different type of lettuce?
Yes, you can substitute arugula with other greens like spinach or mixed greens, although the flavor profile will change.
2. How do I make this salad vegan?
To make it vegan, simply omit the Parmesan cheese and swap the creamy dressing with the lemon or balsamic vinaigrette.
3. Can I make this salad in advance?
It’s best to prepare the salad without dressing it in advance. You can pre-wash and chop the arugula and store it in the fridge for up to 1 day. Dress just before serving.
4. How can I add more flavor to the dressing?
Try adding garlic, shallots, or fresh herbs like basil or parsley to your dressing for added complexity.
5. Can I use pre-shaved Parmesan?
Yes, pre-shaved or pre-grated Parmesan works just as well, but for the best flavor, opt for fresh Parmesan when possible.
6. Is this salad gluten-free?
Yes, this salad is naturally gluten-free as long as the dressing ingredients do not contain gluten (check the mustard and vinegar labels).
7. Can I use a store-bought dressing?
Certainly! If you’re short on time, store-bought lemon vinaigrette, balsamic vinaigrette, or creamy dressing will work just as well.
8. How do I toast pine nuts?
To toast pine nuts, simply place them in a dry pan over medium heat, stirring occasionally, until golden brown. It only takes a few minutes, so keep a close eye on them.
9. What can I serve this salad with?
This salad pairs wonderfully with grilled meats, pasta dishes, or as a side to a light main course like fish or chicken.
10. How many calories are in this salad?
The salad with dressing contains approximately 120 calories per serving. However, this can vary depending on the dressing you choose and any additional ingredients added.
Conclusion
Arugula Salad with Shaved Parmesan is an easy, refreshing dish that’s full of vibrant flavors. With its customizable dressings, you can adapt it to suit your taste preferences every time. Whether you’re looking for a quick side or a light meal, this salad is a winner that will elevate any dining experience.
Arugula Salad with Shaved Parmesan
- Total Time: 10 minutes
- Diet: Vegetarian
Description
Arugula Salad with Shaved Parmesan is a fresh and flavorful dish featuring peppery arugula paired with creamy shaved Parmesan. Choose from three delicious dressings—lemon vinaigrette, balsamic vinaigrette, or a creamy dressing. This versatile, easy-to-make salad is perfect for any occasion!
Ingredients
For the Salad:
- 5 cups baby arugula
- ½ cup shaved Parmesan cheese
- ¼ cup toasted pine nuts (optional)
For the Dressings:
- Lemon Vinaigrette:
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon Dijon mustard
- Salt and black pepper to taste
- Balsamic Vinaigrette:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon honey or maple syrup
- Salt and black pepper to taste
- Creamy Dressing:
- 2 tablespoons plain Greek yogurt
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar
- ½ teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Prepare the Salad: Place the arugula in a large salad bowl. Top with shaved Parmesan and toasted pine nuts (if using).
- Make the Dressing: Choose your preferred dressing option. For the Lemon Vinaigrette, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper. For the Balsamic Vinaigrette, whisk together olive oil, balsamic vinegar, honey (or maple syrup), salt, and pepper. For the Creamy Dressing, whisk together Greek yogurt, olive oil, red wine vinegar, Dijon mustard, salt, and pepper until smooth.
- Assemble the Salad: Drizzle the dressing over the arugula just before serving. Toss gently to combine and adjust seasoning with additional salt or pepper if needed.
Notes
- Add protein such as grilled chicken, salmon, or chickpeas to make it a more filling meal.
- Swap pine nuts for other nuts like walnuts or almonds.
- Use different cheeses like goat cheese, feta, or pecorino for variety.
- Store leftovers undressed in the fridge for up to 2 days. Dress just before serving.
- Prep Time: 10 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Mediterranean
