Description
Hey friends, Beau here! Sometimes you want a salad that’s not overstuffed with ingredients, not fussy, but still feels elevated. That’s exactly what this Elegant Arugula Parmesan Salad delivers: bright, peppery arugula, rich Parmigiano-Reggiano, a squeeze of fresh lemon, a drizzle of fruity olive oil, and a crack of black pepper. It’s minimalist, chic, and comes together in just five minutes—perfect as a light lunch, starter, or side for dinner.
Ingredients
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4 cups fresh arugula (about 5 oz)
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Juice of ½ a fresh lemon
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2 tbsp extra virgin olive oil (use your best-quality oil)
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¼ cup shaved Parmigiano-Reggiano (or Pecorino Romano for a sharper taste)
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Freshly cracked black pepper, to taste
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Optional: 2 tbsp toasted pine nuts or slivered almonds
Instructions
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Prep the Greens
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Place arugula in a large salad bowl. Make sure it’s very dry; water will dilute the dressing and make leaves soggy.
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Season First
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Squeeze lemon juice over the arugula. Sprinkle lightly with sea salt. Seasoning the greens first ensures the acid and salt penetrate every leaf.
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Drizzle the Olive Oil
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Add 2 tablespoons of olive oil. Toss gently to coat the leaves evenly. For a glistening finish, you can drizzle a tiny bit more on top after tossing.
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Toss with Intention
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Using tongs or large spoons, fold the greens from the bottom up, coating each leaf without crushing it. Taste and adjust lemon juice or salt if needed.
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Add Parmesan & Nuts
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Scatter shaved parmesan ribbons over the top. Add toasted nuts if using. Finish with a few generous cracks of black pepper.
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Notes
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Always dress right before serving; arugula wilts quickly.
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Wash and spin greens well ahead of time and store dry in the fridge for convenience.
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Use a Y-shaped vegetable peeler for perfect parmesan ribbons.
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If flavor tastes flat, add extra lemon juice or a pinch of flaky sea salt.