Arugula Salad Recipe

Prepare greens and tomatoes

Wash the baby arugula thoroughly in cold water, spin dry in a salad spinner or pat dry with clean towels, and transfer to a large mixing bowl. Rinse cherry tomatoes, drain, then halve each tomato (for a cleaner presentation, cut on the stem side). Add halved red and yellow cherry tomatoes to the bowl with the arugula.

Season

Lightly sprinkle coarse salt (about 1 tsp) and 1/2 tsp freshly ground black pepper over the arugula and tomatoes; toss gently to distribute so the leaves begin to absorb seasoning while you prepare the vinaigrette.

Assemble and finish

Once the vinaigrette is emulsified (see vinaigrette directions), drizzle about half of the vinaigrette over the salad and toss gently with salad tongs until leaves are evenly coated. Taste and add more vinaigrette if needed (reserve any extra for serving). Arrange the dressed salad on a platter or individual plates and sprinkle the shaved Parmesan evenly over the top. Finish with a light grind of black pepper.

Combine base ingredients

In a small bowl or jar, add 2 tablespoons fresh lemon juice, 1 tablespoon honey, 1/2 teaspoon Dijon mustard, and the minced shallot if using. Whisk (or shake in a jar) until honey and mustard are dissolved into the lemon juice.

Emulsify

While whisking continuously, slowly pour in 1/4 cup extra-virgin olive oil in a thin stream to form an emulsion. If using a jar, add the oil, close the lid tightly and shake vigorously for 20–30 seconds until the dressing is glossy and slightly thickened.

Season dressing

Add 1/4 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper to the vinaigrette. Taste and adjust: add a little more honey for sweetness, another teaspoon of lemon juice for brightness, or a pinch more salt as needed.

Rest (optional)

Let the vinaigrette sit for 5 minutes at room temperature to allow the shallot flavor to mellow and for flavors to meld. Shake or whisk again briefly before using.