Arugula Salad (full) Recipe

Prepare arugula

Rinse the arugula thoroughly in cold water to remove any grit. Spin or pat dry until leaves are just dry; excess water will dilute the dressing. If leaves are large, roughly tear them into bite-sized pieces.

Slice red onion

Peel and cut the red onion in half. Using a sharp knife or mandoline, slice the onion very thinly into half-moons. Place the slices in a small bowl of cold water for 5 minutes to soften the bite and reduce sharpness, then drain and pat dry.

Assemble salad base

Place the dried arugula in a large serving bowl. Scatter the thinly sliced and drained red onion over the arugula. Add the lemon zest and about 3/4 of the shaved Parmigiano-Reggiano; reserve the rest for finishing.

Make vinaigrette: In a small jar or bowl, combine the fresh lemon juice, Dijon mustard, honey (or maple syrup), and a pinch of the salt and pepper. Whisk together until mustard and honey are incorporated.

Emulsify: While whisking continuously, slowly stream in the extra-virgin olive oil until the dressing is emulsified and slightly thickened. Taste and adjust seasoning: add remaining salt and pepper as needed. The dressing should be bright and balanced—adjust sweetness or acidity to taste.

Optional rest: Let the vinaigrette sit 5 minutes to marry flavors before dressing the salad.

Dress the salad: Pour about half of the vinaigrette evenly over the arugula and onion. Gently toss with salad tongs or clean hands until leaves are evenly coated. Taste and add more dressing if desired (you likely will not need the full amount).

Add cheese and garnish: Sprinkle the reserved shaved Parmigiano-Reggiano and the toasted nuts (if using) over the dressed salad. Finish with a few gratings of fresh black pepper and a light drizzle of olive oil if desired.

Serve immediately: Transfer to individual plates or present family-style. Leftover dressing can be refrigerated up to 5 days.