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
- 1/2 cup shaved Parmesan cheese
- 1/4 cup toasted pine nuts (optional)
For the Dressings:
- Lemon Vinaigrette:
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
- Balsamic Vinaigrette:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 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
- 1/2 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
