Description
This vibrant salad features peppery arugula, tangy shaved Parmesan, and toasted nuts tossed in a bright lemon-olive oil dressing. A quick and balanced dish perfect as a main or side.
Ingredients
Arugula, 5 oz (5–6 cups)
Parmesan, 1/2–1 cup
Pine Nuts/Walnuts, 1/4–1/2 cup
Olive Oil, 2–3 tbsp
Lemon Juice, 1–2 tbsp
Honey, 1 tsp (optional)
Mustard, to taste
Instructions
Toast pine nuts over medium-low heat 3–5 minutes until golden
Peel Parmesan using a large, curved vegetable peeler to create curls
Whisk olive oil, lemon juice (half the amount), honey, mustard, salt, and pepper
Adjust using remaining lemon juice to preferred taste
Add arugula to bowl with dressing, massaging gently into leaves
Spread evenly to coat without breaking delicate greens
Top with Parmesan shavings and toasted nuts just before serving
Place on ice if serving at room temperature
Notes
Use line-seared lemons for maximum juice yield (yields 30% more juice)
Balance 3 parts oil to 1 part acid for optimal dressing emulsification
Toast nuts in a cast iron skillet for even browning without oil
Chill Parmesan over ice 10 minutes before shaving
- Prep Time: 10
- Cook Time: 5
- Category: lunch
- Method: Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 7mg