Arugula Salad With Parmesan
- Total Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4 to 5ounces baby arugula
- 1tablespoon extra-virgin olive oil, plus more as needed
- 2teaspoons fresh lemon juice, plus more as needed
- Kosher salt (such as Diamond Crystal)
- 2ounces Parmesan, shaved with a vegetable peeler
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
94 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 6 grams protein; 176 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and ¼ teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
- Step 2
Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.
Private Notes
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Cooking Notes
e edwards
Why not just skip the olive oil and make this with walnut oil for a change? It is unbeatable with arugula and Parmesan cheese. Toss with pine nuts.
Nancy
I’ve made this salad many times. Personally, I like to use finely grated Parmesan instead of shaved, and I also use freshly ground pepper (just a little). Grating the Parmesan makes for a more evenly flavored salad imo.
Cheryl
Yum yum yum yum yum yum yum yum yum yum yum yum yum yum That's all.
Eve V
Any green salad works well with this dressing technique. Toss greens in oil, then salt, which will stick to the oil, then acid, lemon or vinegar, which will not wilt the greens protected by the oil.
McMunch
Reader "e. edwards" makes a fine point on subbing walnut oil for the suggested EVO -- it has a definite affinity for arugula. And for further nuance, try lime juice instead of lemon. Superb, in my view.
NJfoodie
Freshly ground black pepper and a handful of pine nuts go well with this classic
Ro
Reminded me of an old Gourmet recipe that has arugula as a bed for cannelloni beans simmered in a fresh sprig of Rosemary, lemon juice and grated peel, then drizzled with olive oil, s&p and topped with fresh parm shavings. Original recipe called for prosciutto but I like it just fine without.
Jeannie
I love this salad. Sometimes, I make it with grilled halloumi cheese instead of Parmesan. Add a fried egg and it's a light meal.
Josie
So simple, so delicious. Made with fresh, spring arugula.
Christine
This recipe is so simple and perfect. Good with some fresh cherry tomatoes too (if you want to add something), but also perfectly delicious as is.
Mere
Absolutely delectable with grapefruit and a bit of prosciutto
Christina
A perfect little salad to complement a rich main course.
Jeanne
Perfection. As long as you use ingredients that are up to the task. There’s no hiding bad ones.
Kelley
A great simple salad that is easy to make your own. I did half arugula and half spinach, then added chopped almonds and pieces of Cara Cara oranges for a seasonal winter citrus salad! The shaved Parmesan was perfect with it.
diana
So simple and yet delicious. Big hit in my house and my daughter is not a fan of things green.
alyssa
this recipe is perfection as is. no notes, just epic deliciousness. it doesn't get easier or better than this.
DanoKid
This recipe is brilliant. The arugula stands up well to the lemon. The simplicity can’t be beat. Easy, few ingredients — and one of the best things I’ve ever tasted. Works spectacularly as a foil to a rich meal.
Mel Flores
Amazing! Tried it with aged cheddar for a second time and it was perfection too.
donna
Three nights in a row, I’ve made this and don’t plan to stop now. It’s a keeper.
Jennifer
This has been my favorite side salad all summer. As has been suggested, I finely grate in really good Parmesan and bought some walnut which is subtle and it love it, Now I’m thinking of ways to use it in the cooler weather. Maybe with butternut squash?
Jwal
I have been making a version of this for years. Sometimes change it up by adding thinly sliced apple and fennel
Cfl
Great fresh easy salad. I always have baby arugula on hand. Love the readers’ notes and hints for varied options. I especially look forward to making again and subbing pine nuts. Adding sliced pears sounds like a delicious option to try. Thanks for all suggestions.
Isabel R
I like to add avocado and some shaved almonds or pine nuts for a bit of a crunch!
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