Easy Arugula Salad
This Easy Arugula Salad brings together peppery fresh arugula, freshly shaved Parmesan, golden toasted pine nuts, and a bright lemon-olive oil dressing in one simple, stunning bowl. It comes together in just 10 minutes with no cooking required beyond a quick toast of the nuts, making it the perfect fresh side dish, light lunch, or elegant starter for any occasion.
Equipment
- Large salad or mixing bowl
- Small skillet For dry-toasting the pine nuts
- Vegetable peeler For shaving Parmesan into wide, thin ribbons
- Cheese grater or microplane Alternative to vegetable peeler for grating Parmesan
- Citrus juicer or juicing reamer For squeezing lemon juice
- Small bowl or jar For mixing and shaking the dressing
- Salad tongs or large spoons For tossing the salad
- Chef's knife and cutting board
- Salad spinner (optional) For drying arugula after washing
Ingredients
For the Salad
- 5 oz arugula about 140g or 4–5 lightly packed cups; fresh baby arugula preferred
- ¼ cup Parmesan about 25g; freshly shaved or grated from a block — do not use pre-grated
- ¼ cup pine nuts about 35g; toasted walnuts can be substituted
For the Dressing
- 1 lemon juice only; about 2–3 tablespoons of freshly squeezed juice
- 3 tbsp extra virgin olive oil about 45ml; use a good quality oil as it is prominent in flavor
- flaky sea salt to taste; Maldon recommended
- freshly cracked black pepper to taste
Instructions
- Heat a small dry skillet over medium heat and add the pine nuts in a single layer. Stir frequently for 2–3 minutes until golden and fragrant, then immediately transfer to a plate to cool.
- Juice the lemon into a small bowl or jar, then add the olive oil, a generous pinch of flaky sea salt, and several cracks of black pepper. Whisk or shake until combined.
- Using a vegetable peeler or Microplane grater, shave or grate the Parmesan into thin pieces. Set aside until ready to assemble.
- Add the dry arugula to a large bowl and drizzle with about two-thirds of the dressing. Gently toss to coat, taste, and add more dressing as needed.
- Top the dressed arugula with the shaved Parmesan and toasted pine nuts, then finish with an extra pinch of flaky sea salt and cracked black pepper. Serve immediately.
Notes
- Dry your arugula completely before dressing — wet leaves dilute the dressing and cause sogginess. Use a salad spinner or pat dry with a clean kitchen towel.
- Always use a block of Parmesan and shave or grate it fresh. Pre-grated Parmesan is often dry and coated in anti-caking agents that dull the flavor.
- Don't skip toasting the pine nuts — it only takes 2–3 minutes and transforms their flavor from flat and raw to deeply nutty and rich.
- Dress the salad only right before serving. Once tossed with lemon dressing, arugula wilts within 15–20 minutes.
- Use freshly squeezed lemon juice only. Bottled juice has a processed flavor that does not work well in this simple raw dressing.
- Pine nut substitute: toasted walnuts, slivered almonds, toasted pecans, or pumpkin seeds (for a nut-free option) all work well.
- Make-ahead tip: Toast the pine nuts and mix the dressing up to 5 days ahead. Store the dressing in a sealed jar in the refrigerator and shake before using.
- To turn this into a main dish, top with grilled chicken, seared salmon, or sliced prosciutto.
- For a sweeter variation, add halved cherry tomatoes, sliced strawberries, or thin-sliced fennel to complement the peppery arugula.
- Store undressed arugula in an airtight container lined with a paper towel in the refrigerator for up to 3 days. Do not store dressed salad.
Nutrition
Serving: 1ServingCalories: 180kcalCarbohydrates: 4gProtein: 5gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 5mgSodium: 190mgPotassium: 210mgFiber: 1gSugar: 1gVitamin A: 20IUVitamin C: 15mgCalcium: 12mgIron: 6mg
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