Arugula Salad (half) Recipe

Whisk dressing

In a small bowl or jar, combine the lemon juice, Dijon mustard, honey, salt, and pepper. Whisk or shake briefly until the mustard and honey are incorporated. Slowly add the olive oil in a thin stream while whisking (or pour olive oil into jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add up to 1/4 tsp more salt or a pinch more honey if needed.

Prepare produce: If the arugula is large-leaf, coarsely chop or tear leaves so they are bite-sized. Place the arugula in a large mixing bowl. Remove and discard root end of the red onion, then cut a small slice off the top, halve it, and slice very thinly. If onion is strong, briefly soak the slices in cold water for 5 minutes, then drain and pat dry.

Dress the salad: Pour about half of the vinaigrette (approximately 1 1/2 tablespoons) over the arugula. Toss gently but thoroughly with salad tongs or clean hands to coat the leaves evenly. Add more dressing, a tablespoon at a time, only until leaves are lightly coated and not soggy — you will likely use all or most of the prepared dressing depending on preference.

Assemble and finish: Transfer dressed arugula to a serving bowl or plate. Scatter the thinly sliced red onion evenly over the greens. Add the shaved parmigiano on top. Finish with the lemon zest for an aromatic lift and a final grind of black pepper if desired. Serve immediately.