Arugula Recipe

Prepare arugula

Rinse the arugula thoroughly in cold water to remove grit. Spin or pat dry with paper towels until mostly dry (excess water will dilute the dressing). Tear any large stems or leaves into bite-sized pieces and place in a large mixing bowl.

Prepare vegetables and toppings

Halve the cherry tomatoes and add them to the bowl with the arugula. Thinly slice the red onion and add about 1/4 cup to the bowl (reserve extra for garnishing if desired). Add the toasted pine nuts and most of the shaved cheese, reserving a small handful for finishing.

Make the dressing: in a small bowl or jar combine the lemon juice, white balsamic vinegar, Dijon mustard, honey, salt, and black pepper. Whisk or shake until combined.

Stream in the olive oil while whisking (or add to jar and shake vigorously) until the dressing emulsifies into a smooth, slightly thickened vinaigrette. Taste and adjust seasoning — add a pinch more salt or a squeeze more lemon if needed.

Dress the salad: drizzle about 2 tablespoons of the dressing over the arugula mixture and gently toss with salad tongs or clean hands until leaves are evenly coated. Add more dressing, a teaspoon at a time, until the leaves are lightly but evenly dressed (you likely will use 2–3 tbs total).

Plate and finish: divide the dressed arugula among 2–3 plates or a single large serving bowl. Scatter the reserved shaved cheese and any remaining pine nuts over the top. Finish with a grind of fresh black pepper and, if desired, a light drizzle of extra-virgin olive oil or an additional squeeze of lemon.

Serve immediately: arugula is best served right after dressing so the leaves remain crisp and peppery.