Arugula Salad Recipe
tomatoes, parmesan shavings, toasted walnuts, balsamic drizzle, lemon, evoo
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Ingredients
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Salad
Dressing
Finish / Garnish
Method
Salad
Prepare greens
Place 5 cups of trimmed, washed arugula in a large salad bowl. Spin or pat dry thoroughly so dressing will coat well.
Tomatoes
Slice or wedge 2 medium tomatoes into 1/2-inch pieces. Add tomatoes to the bowl with the arugula and gently toss to combine.
Add walnuts and Parmesan
Scatter 3 tablespoons of toasted, coarsely chopped walnuts over the greens. Add 1 cup of Parmesan shavings, reserving about 2 tablespoons for final garnish.
Dressing
Make vinaigrette
In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon honey or maple syrup (if using). Add 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Whisk vigorously until emulsified, or close the jar and shake until combined. Taste and adjust seasoning—add more lemon for brightness, salt for seasoning, or a touch more honey for sweetness.
Finish / Serve
Plate and garnish
Transfer tossed salad to a serving platter or individual plates. Drizzle 1 tablespoon of balsamic reduction or extra balsamic in a thin stream over the top for a glossy finish. Sprinkle the reserved 2 tablespoons of Parmesan shavings and, if desired, a pinch of flaky sea salt.
Final notes
Serve immediately so arugula stays crisp. If making ahead, keep dressing separate and toss just before serving to maintain texture.