Arugula Salad with Parmesan
A bright, peppery Italian salad with tender arugula, shaved Parmigiano-Reggiano, and a simple lemon vinaigrette. Light, fresh, and ready in minutes—perfect as a side or light starter.
- Total time
- 10 min
- Servings
- 2
- Calories
- 215
- Protein
- 8g
Ingredients
- 4 cups Fresh arugula (about 4 cups loosely packed)
- 2 ounces Parmigiano-Reggiano cheese, aged 24 months minimum
- 3 tablespoons Extra-virgin olive oil
- 1 tablespoon Fresh lemon juice
- ¼ teaspoon Sea salt
- ⅛ teaspoon Freshly cracked black pepper
Instructions
- 1
Rinse the fresh arugula under cool running water and spin it dry in a salad spinner—moisture is the enemy of a crisp salad, so spin until it's completely dry, about 30 seconds per spin cycle, emptying the basket between spins.
- 2
Place the dry arugula in a large bowl. Using a vegetable peeler or a sharp knife, shave thin ribbons of Parmigiano-Reggiano directly over the arugula—aim for long, delicate curls about the thickness of a leaf.
- 3
In a small bowl, whisk together 3 tablespoons of extra-virgin olive oil, 1 tablespoon of fresh lemon juice, 0.25 teaspoon of sea salt, and 0.125 teaspoon of freshly cracked black pepper until the salt dissolves and the dressing is emulsified, about 30 seconds. Taste and adjust—the lemon should be bright but not overpowering.
- 4
Pour the vinaigrette over the arugula and cheese and gently toss with your hands or salad tongs, lifting from the bottom of the bowl so every leaf gets coated but the cheese shards stay intact—this should take just 10-15 gentle turns.
- 5
Divide the salad between two plates and serve immediately. The peppery bite of the arugula and the nutty umami of the aged Parmesan should be the stars—eat right away while the greens are crisp and cool.
Tools you’ll need
- salad spinner
- large bowl
- vegetable peeler
- small mixing bowl
- whisk
- salad tongs or clean hands
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