Best Arugula Salad
Vibrant baby arugula with shaved Parmesan, toasted pine nuts, and zesty lemon-Dijon dressing. A 5-minute café classic.
Ingredients
- For the Salad:
- 5 oz baby arugula
- ½ cup shaved Parmesan
- ⅓ cup toasted pine nuts
- 1 pear thinly sliced (optional)
- For the Vinaigrette:
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 clove garlic minced
- Salt & pepper
Instructions
- Toast pine nuts 2–3 min until golden; cool.
- Shake all dressing ingredients in jar.
- Place arugula in bowl; top with cheese, nuts, pear.
- Drizzle ¾ dressing; toss gently.
- Add more dressing if needed.
- Serve immediately.
Notes
- Dress just before serving to keep crisp.
- Use a vegetable peeler for Parmesan ribbons.
- Store undressed components separately.
- Double dressing—it keeps for 1 week.
- Swap pear for apple in the fall.