Arugula Recipe

Prepare arugula

If not already done, wash arugula thoroughly in cold water, then spin or pat dry until leaves are dry. Trim any thick stems or bruised leaves. Place 5 cups of dry arugula in a large salad bowl.

Add vegetables and cheese

Scatter 1 cup halved cherry tomatoes and 1/4 cup thinly sliced red onion over the arugula. Add 1 cup shaved Parmesan (or Pecorino) and 2 tablespoons toasted pine nuts evenly across the salad.

Zest

Grate 1 teaspoon fresh lemon zest over the assembled salad to add bright aromatic flavor.

Make the dressing: in a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon honey (or maple syrup), 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Emulsify: whisk vigorously for 20–30 seconds (or shake in a jar with a lid) until the dressing is smooth and slightly thickened and the mustard is fully incorporated.

Taste and adjust: taste the dressing and adjust salt, pepper or lemon to your preference.

Dress the salad: drizzle the dressing over the arugula mixture (start with about 2/3 of the dressing). Gently toss the salad with tongs or salad servers, turning the leaves carefully to coat without bruising. Add remaining dressing sparingly if needed.

Serve immediately: transfer to individual plates or serve family-style. Finish with an extra sprinkle of shaved cheese, a few whole toasted pine nuts, and a final grind of black pepper.