Arugula Recipe

Combine and emulsify

In a small bowl or mason jar, add fresh lemon juice, lemon zest, Dijon mustard, honey, minced garlic, salt (0.25 tsp) and pepper (0.25 tsp). Whisk briefly to combine.

Slowly whisk in the extra-virgin olive oil (6 tbs) until the dressing is emulsified and slightly thickened. If using a jar, add oil, close lid and shake vigorously for 15–30 seconds. Taste and adjust seasoning with additional salt or honey if needed.

Prepare the produce: Rinse baby arugula thoroughly in cold water and spin dry in a salad spinner or pat dry with clean kitchen towels. Halve the cherry tomatoes (or quarter if very large).

Assemble the salad in a large bowl: place 5 cups of dry baby arugula and 1 cup of halved cherry tomatoes in the bowl.

Dress the salad: Drizzle approximately 2–3 tablespoons of the lemon dressing over the arugula and tomatoes. Gently toss with salad tongs or clean hands until leaves are evenly coated. Add more dressing, 1 tablespoon at a time, if you prefer a wetter salad (reserve remaining dressing for service).

Season and finish: Sprinkle 1 cup of shaved or finely grated Parmesan over the tossed salad. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; toss gently once to distribute. Taste and adjust seasoning as needed.

Serve immediately: Transfer to individual plates or a serving bowl. If desired, add a final drizzle of olive oil or a few extra lemon zest curls for brightness.