Simple Lemon Parmesan Arugula Salad

Name: Simple Lemon Parmesan Arugula Salad
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 5 cup arugula (fresh, washed and dried (about 5 oz)); 0.25 cup parmesan cheese (shaved or shaved into strips with a vegetable peeler); 2 tbsp pine nuts; 1 pcs lemon (juiced (about 2 tbsp), plus more to taste); 2 tbsp extra virgin olive oil; 1 pinch black pepper (freshly cracked); 1 pinch salt

RATING

0.0/5

TASTE SCORE

8/10

A bright, peppery salad that comes together in minutes. Fresh arugula leaves are tossed with shaved Parmesan, toasted pine nuts, and a simple lemon-olive oil dressing. Light enough for a weeknight side yet elegant enough for company.

PREP

10m

COOK

SERVES

1 CUP

131 cal

SERVINGS

INGREDIENTS

For 4 servings

5 cuparugula · fresh, washed and dried (about 5 oz)¼ cupparmesan cheese · shaved or shaved into strips with a vegetable peeler2 tbsppine nuts1 pcslemon · juiced (about 2 tbsp), plus more to taste2 tbspextra virgin olive oil1 pinchblack pepper · freshly cracked1 pinchsalt

NUTRITION · PER SERVING

131

CALORIES · 1 CUP

Protein3g · 9%

Carbs4g · 12%

Fat12g · 82%

Fiber1g

Sugar1g

Saturated fat2g

Cholesterol5mg

Sodium145mg

Potassium158mg

Phosphorus77mg

How we calculate →

METHOD · 4 STEPS

prep · ~3 min
Toast the pine nuts.
Place pine nuts in a small dry skillet over medium-low heat. Toast, shaking the pan frequently, until golden and fragrant, about 2-3 minutes. Transfer immediately to a plate to cool.
TIPWatch carefully — pine nuts burn fast. The moment you smell them, they're done.
mix · ~1 min
Make the lemon dressing.
In a small bowl, whisk together the lemon juice, olive oil, salt, and freshly cracked black pepper until emulsified.
assemble · ~2 min
Dress and assemble the salad.
1.Place the arugula in a large mixing bowl.
2.Drizzle the dressing over the greens and toss gently with clean hands until every leaf is lightly coated.
3.Add most of the shaved Parmesan and toasted pine nuts, giving one final gentle toss.
4.Transfer to a serving platter and top with the remaining Parmesan and pine nuts.
TIPUse your hands to toss — you'll coat the leaves more evenly without bruising them.
serve
Serve immediately.
Serve right away while the greens are bright and crisp. Finish with an extra crack of black pepper if you like.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Dry arugula thoroughly after washing — wet leaves dilute the dressing and make the salad soggy.
2
Toast pine nuts in a single layer and shake the pan often; they burn in seconds once fragrant.
3
Shave Parmesan with a vegetable peeler for wispy, delicate strips that distribute evenly.
4
Use your hands instead of tongs to toss — you'll coat leaves more evenly without bruising them.
5
Add the dressing just before serving to keep arugula crisp and vibrant.
6
For the brightest lemon flavor, juice the lemon just before whisking the dressing.

RECIPE VARIATIONS