Jul 14 2026
Restaurants›Cafe Thirty-A›Arugula Salad Recipe

Arugula Salad Recipe

Inspired by Cafe Thirty-A
Time20m
Serves4

Pecorino ~ Toasted Pine Nuts ~ Lemon Garlic Vinaigrette

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Ingredients

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Salad Base

Toppings

Lemon Garlic Vinaigrette

Method

Preparing the Salad

  1. 1

    Prepare the Arugula

    Rinse the arugula leaves under cold water to remove any dirt or grit. Spin dry in a salad spinner or pat dry with a clean kitchen towel.

  2. 2

    Toast the Pine Nuts

    In a dry skillet over medium heat, add the pine nuts. Toast for about 3-5 minutes, stirring frequently until golden brown and fragrant. Remove from heat and set aside.

  3. 3

    Shave the Pecorino

    Using a vegetable peeler, shave the Pecorino cheese into thin slices or shavings. Set aside.

Making the Vinaigrette

  1. 4

    Combine Ingredients

    In a small mixing bowl, combine the olive oil, fresh lemon juice, minced garlic clove, Dijon mustard, salt, and black pepper.

  2. 5

    Whisk Together

    Whisk the mixture until emulsified and well combined. Taste and adjust seasoning if necessary.

Assembling the Salad

  1. 6

    Combine Arugula and Vinaigrette

    In a large salad bowl, add the prepared arugula and drizzle the lemon garlic vinaigrette over the top. Toss gently to coat the arugula evenly with the dressing.

  2. 7

    Add Toppings

    Sprinkle the toasted pine nuts and shaved pecorino cheese over the dressed arugula. Give the salad one final gentle toss.

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