Arugula Recipe
Arugula, parmigiano, lemon vinaigrette.
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
Lemon Vinaigrette
Method
Salad Preparation
- 1
Prepare the Arugula
Wash the arugula leaves thoroughly under cold running water to remove any dirt or grit. Spin dry in a salad spinner or pat dry with a clean kitchen towel.
- 2
Grate the Cheese
Using a grater or a vegetable peeler, finely shave or grate the Parmigiano-Reggiano cheese. Set aside.
Lemon Vinaigrette Preparation
- 3
Mix the Vinaigrette
In a small bowl or a jar with a lid, combine the extra virgin olive oil, fresh lemon juice, honey, salt, and black pepper. Whisk or shake the jar vigorously until the mixture is well combined and emulsified.
Assembly
- 4
Combine Salad Ingredients
In a large bowl, add the prepared arugula and toss gently with the vinaigrette until evenly coated. You can adjust the amount of vinaigrette to your liking.
- 5
Serve the Salad
Plate the arugula salad and sprinkle the grated Parmigiano-Reggiano cheese on top. Serve immediately as a fresh and delicious salad.
