Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Cheese
Vinaigrette
Method
Salad Preparation
- 1
Prepare the Arugula
Wash the arugula thoroughly under cold running water to remove any dirt or grit. Drain well and pat dry with a clean kitchen towel.
- 2
Shred the Cheese
Using a vegetable peeler or a box grater, shred the Parmigiano-Reggiano cheese into thin shavings. Set aside.
Vinaigrette Preparation
- 3
Mix the Vinaigrette Ingredients
In a small bowl, combine the lemon juice, olive oil, honey, salt, and black pepper. Whisk together until well blended and emulsified.
Assembly
- 4
Combine Salad Ingredients
In a large salad bowl, add the cleaned arugula. Drizzle the prepared lemon vinaigrette over the arugula and toss gently to coat all the leaves evenly.
- 5
Add Cheese
Sprinkle the shredded Parmigiano-Reggiano cheese over the top of the salad. Give it a final light toss to incorporate the cheese.
Serving
- 6
Serve Immediately
Transfer the arugula salad to serving plates or leave it in the bowl for communal serving. Enjoy fresh!
