Arugula Salad with Lemon Vinaigrette
Peppery greens, bright flavors
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.
