Arugula Lemon Dressing Salad (Printable)

A fresh arugula salad tossed with a bright lemon dressing, garnished with shaved Parmesan cheese.

# What You Need:

→ Salad

01 - 4 cups fresh arugula, washed and dried
02 - 1.5 oz Parmesan cheese, shaved
03 - 1 small shallot, thinly sliced (optional)

→ Lemon Dressing

04 - 3 tablespoons extra-virgin olive oil
05 - 1 tablespoon freshly squeezed lemon juice
06 - 1 teaspoon lemon zest
07 - 1 teaspoon honey or maple syrup
08 - 1/2 teaspoon Dijon mustard
09 - Salt and freshly ground black pepper, to taste

# How-To:

01 - Whisk together olive oil, lemon juice, lemon zest, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl until emulsified.
02 - Combine arugula and shallot in a large bowl, drizzle with dressing, and toss gently to coat evenly.
03 - Transfer the dressed arugula mixture onto a serving platter or individual plates.
04 - Top with Parmesan shards and serve immediately to preserve freshness.

# Expert Advice:

01 -
  • It comes together in ten minutes flat, perfect for those nights when you want something fresh but have zero patience for fussing.
  • The lemon dressing is bright enough to make you feel like you're doing something good for yourself, but tasty enough that you'll actually want to make it again.
  • Peppery greens and crispy Parmesan create this amazing contrast that feels way fancier than the effort required.
02 -
  • Don't dress the salad more than a few minutes before serving, or the greens will wilt into sad submission.
  • The Parmesan shards matter more than you think—they're not just garnish, they're a crucial textural contrast that makes people actually finish their plates.
03 -
  • Pat your arugula completely dry after washing—water clinging to the leaves will dilute the dressing and make the whole thing taste thin.
  • If you're making this ahead for a crowd, keep the greens, dressing, and Parmesan separate and assemble just before serving so everything stays at its best.
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