Lemon Arugula Salad

This lemon arugula salad is a go-to in my house! Quick and easy and full of flavor! Plus you can easily. make substitutions if you have to! The main thing is really mixing that peppery arugula with bright lemon - they just go so well together! That’s why this salad is the perfect side dish for - well - anything!

I like to use pine nuts in this salad but if you can’t find them or don’t like them, walnuts work well too. I give the pine nuts a quick toast in a dry pan to bring out some of their oils (read: flavor!). Just be sure to keep a close eye on them because they can burn quickly and that’s no fun.

Seen with Mom’s Meatloaf

Then I’ll layer in big peels of parmesan cheese. I like to use my vegetable peeler to take them right off a big hunk-a hunk-a parm! Putting all of your nuts, cheese, fruits, or whatever else you’re adding to your salad in the bottom of the bowl first and THEN adding the lettuce leaves allows you to make the salad in advance and set the whole thing aside while you make the main meal, or even just get everything on the table. Then you can easily dress the salad and serve.

In my opinion, this salad doesn’t need any pepper added to it because of the flavor of arugula. But you’re welcome to disagree. And in terms of dressing, we’re not actually mixing up a dressing, rather simply adding oil and acid, in this case, lemon juice. Sprinkle a pinch of salt over your salad, drizzle on the olive oil and squeeze a lemon wedge over it. Toss it altogether and taste a leaf to see if it needs adjusting. Remember, dressing isn’t sauce, you just want to lightly coat the leaves, not drown them.

Serve this salad all year long with your favorite Cucina dishes! The recipe is towards the end of the video below. Buon appetito!

YOU MAY ALSO LIKE

ITALIAN GRAIN BOWL CECI BEAN BRUSCHETTA

TOMATO BRUSCHETTA

WATERMELON SALAD CORN & WALNUT SALAD PANZANELLA SALAD

Arugula Salad
Serves 4

1/3 C. pine nuts
10-12 peels of parmesan cheese
2-2 1/2 C. arugula
pinch of salt
2 Tbs. extra virgin olive oil
juice from 1/3 of a lemon

Heat a small sauté pan over medium heat. Add the pine nuts. Toast until beginning to brown. Remove from pan immediately to prevent burning. Add to salad bowl.

Add in parmesan peels. Top with arugula.

Just before serving, sprinkle with salt and drizzle on olive oil and lemon. Toss well and serve.