Arugula Salad with Shaved Parmesan (Edit recipe)

This easy Italian Arugula Salad Recipe with Parmesan is the perfect accompaniment for any meal. Made with a simple lemon vinaigrette and fresh arugula, this easy side salad comes together in only 10 minutes!

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	93
Fat:	8 g
Carbohydrates:	0 g
Protein:	2 g
Cholesterol:	6 g
Sodium:	156 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by scarlatifamilykitchen

View original recipe

Serves: 6

Ingredients

5 oz Arugula
1.5 oz Parmigiano Reggiano, shaved
1 Tbsp Lemon Juice
3 Tbsp Extra Virgin Olive Oil
.25 tsp Kosher Salt
1 pinch Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Layer half of the fresh arugula in the serving bowl and layer half of the shaved parmigiano reggiano on top.
Repeat with the remaining arugula and parmigiano reggiano cheese.
In a small mason jar or container with a lid, combine the fresh lemon juice, extra virgin olive oil, kosher salt, and ground black pepper.
Cover the jar and shake vigorously for 30 seconds until everything is well combined.
Drizzle the vinaigrette over the salad and toss gently to combine. Serve immediately.

Notes

Arugula - Baby spinach or mixed greens can be mixed with or substituted for the arugula for a more mild flavor. Cheese - Pecorino romano or another hard cheese can be substituted. Toppings - Add toasted pine nuts, shaved red onion, or roasted tomatoes. Vinaigrette - Squeezed fresh lemon juice or extra virgin olive oil can be used alone to dress the salad. Make Ahead - Layer salad, make the dressing, and store them separately 12-24 hours ahead of time. Cover salad and plastic wrap and store dressing in an airtight container. At serving time, re-shake the dressing to make sure it's combined, and then drizzle on the salad and toss to combine.