Arugula Salad

5 from 2 votes

An easy Arugula Salad made with the simplest ingredients; lemon, parmesan and black pepper. This salad makes the perfect side dish with almost any meal whether it's veggie, meat or fish!

Prep Time5

Total Time5

Course: Side Dish

Cuisine: Italian

Servings: servings

Calories: 156kcal

Author: Emily Wyper

Ingredients

5 cups arugula (rocket) (90g)
½ cup Parmigiano Reggiano cheese shavings (30g)
¼ cup extra virgin olive oil (60ml)
½ lemon juice
¼ teaspoon sea salt flakes
Freshly ground black pepper

Instructions

Put the arugula and shavings of parmesan in a mixing bowl.
In a small bowl whisk the lemon juice, olive oil and salt together then pour over the salad.
Toss the salad until evenly coated in the dressing then sprinkle over some freshly ground black pepper, serve.

Video

Notes

Storage - best served immediately, dress the salad right before serving.
Add nuts - to add some texture I occasionally add in a handful of toasted pine nuts, they're a delicious addition. You could also add walnuts or pistachios.
Make it spicy - for a hint of spice add in ¼-1/2 teaspoon of red pepper flakes (chilli flakes) to the lemon and oil dressing.
Add herbs - you can choose to add any fresh herbs you like depending on what you are serving it with. Parsley, basil, and mint would all work well.
Add pesto - there are unlimited uses for pesto it's just so delicious and goes perfectly with this salad but I urge you to make your own homemade pesto, it takes no more than 5 minutes and once you taste it you'll be officially converted from the jarred stuff.
Extra lemon - for extra zing and fresh lemon flavour you can grate the zest of a lemon and add it to the oil before adding juice.
Different cheeses to use - I find that Parmigiano Reggiano is perfect in this salad because it's salty, strong and I always have it in my kitchen. You can easily replace it with something similar or different such as gorgonzola or goats cheese.

Nutrition