an easy arugula salad recipe

Do you love arugula? Yes?! Then you will love this salad! A simple arugula salad with parmesan cheese and pignoli nuts tossed in a lemon vinaigrette is a super easy recipe, which is full of fabulous fresh flavors .

The lemon vinaigrette dressing pairs well with the peppery arugula leaves. The toasted pine nuts and the sharp parmesan cheese add great layers of flavor and texture. We love salads around here, and I shared this salad {butter lettuce and corn salad with a lemon vinaigrette} earlier in the season. Plus here’s a round up {12 salad ideas}.

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let’s talk about arugula

Arugula is a leafy green, which originated in the Mediterranean. It’s known for its fresh, tart, bitter, and peppery flavor. Arugula also goes by the names of rocket or roquette.

We grow arugula in the garden since it’s one of my favorite salad greens. You can read more about our veggie garden here {prepping and planting the vegetable garden for then season}.

easy arugula salad recipe

Like I stress in all recipes, fresher ingredients will yield better results.

Salad Ingredients

• 5 oz. package baby arugula
• 1/3 cup pinole | pine nuts
• Wedge of Parmigiano Reggiano

Salad Instructions

• Wash, spin and trim arugula
• Toast pine nuts in the oven
• Shave slices of Parmigiano Reggiano cheese with vegetable peeler
• Assemble arugula, parmesan slices and pine nuts in salad bowl

Dressing Ingredients

• 1/3 Cup Extra Virgin Olive Oil
• 2 Tablespoon Red Wine Vinegar
• Juice of 1 Lemon
• 1 teaspoon Dijon mustard
• Salt & Pepper to taste

Mix all salad dressing ingredients in bowl and whisk to emulsify dressing. Toss salad ingredients with dressing and enjoy! Bon Appetite.

easy arugula salad recipe tips

Toasting the pine nuts brings out their nutty flavor and brings them to next level flavor. I toast them in the oven for about 4-5 minutes under the broiler on low. Watch them carefully because they get burnt easily in a milli-second if your don’t keep a watchful eye.

Parmigiano Reggiano is a sharp Italian cheese. I like it in shaved pieces in this salad. Since the cheese has a sharp flavor profile use it sparely and add it to the salad according to your taste preference.

I prefer to eat this salad as a starter as opposed to as an accompaniment to a meal. The flavors are strong from the peppery arugula to the sharp cheese to the tart lemon vinaigrette, so I like the salad to stand alone rather than compete with the flavors of a meal.

salad wish list

“Salad can get a bad rap. People think of bland and watery iceberg lettuce, but in fact, salads are an art form.”

Marcus Samuelsson

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sharing @ between naps on the porch