Lemon Arugula Salad with Parmesan

This simple salad comes together in just 10 minutes for a bold, fresh taste that compliments any meal.

This lemon arugula salad is all about the simple things. Just a few good ingredients, used wisely, and you have a salad that is bold, balanced, and so delicious that you will want it every day. It is so easy to make, you may actually do it.

I frequently make this salad as a side dish for rich tasting dishes. It is perfect to serve along with Dutch Oven Pot Roast, or a Creamy Tomato Pasta dish.

This also makes a beautiful topping for a homemade pizza.

Ingredients

Baby Arugula- This is a lovely, leafy green with a slightly bitter and peppery taste. The baby arugula is picked when the leaves are still immature and have a more mild flavor.

Parmigiano-Reggiano- This is a high quality dry cheese with a slightly salty, nutty flavor. It is a bit of a splurge, but you only need a little bit to get a lot of flavor. You can substitute pecorino-Romano for a more budget friendly option. 

Red Onion- Little bits of thinly sliced onion add a touch of crunch and spice.

Fresh Lemon Juice- When combined with good olive oil and coarse salt and pepper, this makes a fresh lemon dressing that is a perfect compliment to the other earthy flavors.

How to Make It

• Make the lemon dressing by mixing extra virgin olive oil, with freshly squeezed lemon juice, coarse salt, and pepper.
• Wash and dry arugula, and add it to a medium sized bowl along with shaved parmesan and thinly sliced red onion.
• Toss the arugula salad with lemon dressing and serve with your favorite main dish.

Tips for Success

Before you get started there are a few things you should do to make this simple salad perfect.

• Make sure the baby arugula leaves are washed and dried well. 
• Take some extra time when slicing the red onion to cut very thin strips. Little bits of red onion are a delicious treat. Large pieces will overwhelm all the other flavors.
• Shave the parmesan using a vegetable peeler to get nice thin pieces.
• Roll the lemon before squeezing to make it easier to juice.
• Use fresh cracked pepper and coarse salt if you have them.

Additions and Substitutions

Additions

When I want to change things up, I sometimes add sliced apples and dried cranberries for a bit of sweetness.

In the summer, fresh cherry tomatoes are another nice addition to this simple arugula salad.

Substitutions

You can substitute Pecorino-Romano in place of Parmigiano-Reggiano for a more budget friendly cheese option. 

If you find you don’t have a fresh lemon on hand, bottled lemon juice can work. You will not need quite as much because the flavor is a bit stronger. It is also a bit more bitter so a pinch of sugar will balance it out.

If you want something other than the lemon dressing, you can substitute balsamic vinegar and have a slightly sweeter salad as well.

Serve Lemon Arugula with these Delicious Mains

• Italian Sausage with Peppers and Onions
• Lamb Lollipops (Grilled Lamb Chops)
• Chicken Mushroom Marsala
• Oven Roasted Pork Tenderloin

More Delicious Salads

• Chopped Italian Salad
• Thai Chicken Salad with Peanut Dressing
• Roasted Delicata Squash Salad
• Mango and Avocado Salad

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