There’s something especially satisfying about the first CSA pickup of the season. Our summer officially begins when we bring home that first share from Bryn Clovis Farm in Malvern, Pennsylvania, and this year’s opening act was a beautiful bag of freshly harvested arugula.

Arugula has long been one of my favorite greens. Its peppery bite is distinctive enough that it doesn’t need much help, which is why I prefer to keep things simple. A bright lemon vinaigrette lets the flavor shine while adding just the right amount of acidity.

The dressing comes together in minutes with olive oil, freshly squeezed lemon juice, Dijon mustard, honey, salt, and pepper. If your refrigerator happens to be missing the mustard or honey, don’t let that stop you—olive oil and lemon juice alone make a wonderfully fresh dressing. Love lemon as much as I do? Feel free to add an extra squeeze. The citrus and peppery arugula are a natural pairing.

Once the greens are lightly dressed, finish the salad with a generous shower of shaved or grated Parmigiano Reggiano. The salty, nutty cheese complements the arugula beautifully and turns a simple bowl of greens into something special.

This salad also provided an excuse to use one of my favorite recent kitchen discoveries: Tera Scrapers from Earlywood. I originally purchased one after years of searching for a worthy successor to a beloved wooden spoon, then quickly ordered a second. While they’re excellent for sautéing in both traditional and nonstick skillets, I especially love using them as salad tossers. They’re sturdy, comfortable to hold, beautifully crafted in Montana.

My introduction to Earlywood came years ago when I purchased one of their French rolling pins. It’s always nice to support a company producing thoughtfully made wooden kitchen tools, and these scrapers have become a regular part of my cooking routine.

With fresh arugula in hand and summer just beginning, this simple salad feels like the perfect way to celebrate the season ahead.

Arugula Salad with Lemon Vinaigrette

 

Arugula Salad with Lemon Vinaigrette

Peppery greens, bright flavors
Print Recipe Pin Recipe
Course Salad
Servings 2

Ingredients
  

Dressing

  • 2 tablespoons freshly squeezed lemon juice (~1 lemon) (see Notes)
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 1/4 cup extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Salad

  • 4 ounces arugula washed
  • 1 ounce Parmigiano Reggiano shaved or grated

Instructions
 

Prepare dressing:

  • In a small food processor, add lemon juice, Dijon mustard, honey, 1/2 teaspoon Kosher salt and a few grinds of black pepper. Pulse until combined.
  • While the food processor is running, add the olive oil in a slow steady stream until emulsified. Taste and add a little more lemon juice and/or salt if needed.
  • Transfer to a container and refrigerate until needed. Dressing will keep for 3 weeks.

Prepare salad:

  • Add arugula to a large bowl. Drizzle a few teaspoons of dressing over it and toss, adding more dressing as needed. You will likely have extra dressing.
  • Add Parmigiano Reggiano to salad and toss.
  • Divide between two plates and serve immediately.

Notes

  • Before squeezing a lemon, heat it in a microwave for about 20 to 25 seconds and then rub it back and forth on the counter top. This easy two-step process results in more juice per piece of fruit.
Arugula Salad with Lemon Vinaigrette