Parmesan and Lemon Arugula Salad

Looking for a fresh, light side dish that pairs perfectly with any meal? This Parmesan and Lemon Arugula Salad is just what you need! With peppery arugula, tangy grilled lemon, and a sprinkle of shaved Parmesan, this simple salad comes together in minutes and adds a burst of brightness to any plate. Whether you’re serving it alongside pasta, grilled chicken, or seafood, this simple parmesan and lemon arugula salad is an easy go-to that never disappoints.

We make this simple salad probably 5 times a week! It’s so easy, takes 5 minutes to put together and really goes with a million different types of meals.

It’s my husband’s favorite salad. He will literally eat it in a mixing bowl.

What do you need to make Parmesan and Lemon Arugula Salad?

Super simple – arugula, lemon, parmesan, champagne vinegar, olive oil, salt, and fresh cracked pepper. That’s it!

What about equipment for making this salad?

• I like to make this in a big shallow bowl, keeps the arugula from getting soggy down at the bottom.
• A mini whisk for making the vinaigrette. I love this mini whisk set I got from Amazon!
• It’s also nice to have a potato peeler on hand to make shaving the parmesan simple.
• I also like to use a grill pan to grill the lemon if we aren’t using the grill outside. I love char marks on grilled lemon!

How to make the Parmesan and Lemon Arugula Salad:

1. Heat the grill pan over medium heat and drop the lemon on when it’s piping hot! Give it just enough time to char and then pull it off. Reserve one half of the lemon for the vinaigrette and the other for a garnish. It just looks pretty.
2. If you’re making enough salad for 2 – 4 people, drop 1 tbsp of champagne vinegar into the bottom of your bowl. Start whisking and pour in 2 tbsp of olive oil. Whisk a bit more just to pull it together. Season with the juice of half of your grilled lemon, salt, and pepper. If you’re making this salad for a larger group, just double the measurements.
3. Drop 2 cups of arugula into the bowl and shave about 10 – 12 2 inch pieces of parmesan over the top of the salad.

Variations:

If desired, you could add fresh shallots to this salad as well – but this simple salad is great as is.

You could also add a tsp of Dijon mustard to the vinaigrette to make it a more traditional champagne vinaigrette. We like that sometimes, especially with pork chops! You just have to be careful with dressing the salad heavily if you add the mustard. Arugula is a delicate leaf!

Storage:

I wouldn’t store this salad, as you’ll lose some of the bite. It’s quite simple to throw together in a rush anyway!

What to eat with Parmesan and Arugula Salad?

My favorite meal to eat this salad with is a Crispy Chicken Cutlet with a side of Baked Cannellini Beans! But you can put this with anything!

It pairs well with crispy fish, roasted vegetables; it also goes great with pork chops!

Check out a few of my recipes from the blog we’ve enjoyed this salad with:

• Roasted Salmon with Peach and Tomato Salad
• Grilled Pork Chops (this is my favorite brine recipe!)
• California Chicken – delicious, grilled chicken with fresh tomatoes and an avocado cream

I hope you and your family love this simple Parmesan and Lemon Arugula Salad recipe! If you try it, tag @atoastedcrumb on all socials!

Parmesan and Lemon Arugula Salad

Recipe by Amber Bogardus

Course: SaladsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

This Parmesan and Lemon Arugula Salad is a quick and refreshing side dish that pairs well with any meal. Featuring peppery arugula, zesty lemon, and savory Parmesan, it’s the perfect light and flavorful addition to your table.

Cook Mode

Keep the screen of your device on

Ingredients

• 1 lemon, cut in half

• 1 tbsp champagne vinegar

• 2 tbsp olive oil

• 1 tsp sea salt

• 1/2 tsp fresh cracked pepper

• 2 cups arugula

• 10-12 shavings of parmesan cheese (2 inches each)

Directions

• Heat a grill pan over medium heat and cut the lemon in half.
• Once the grill pan is hot, drop both halves of the lemon onto it. Give it just enough time to char and then pull it off. Reserve one half of the lemon for the vinaigrette and the other for a garnish.
• Drop 1 tbsp of champagne vinegar into the bottom of a large, shallow serving bowl.
• Start whisking and pour in 2 tbsp of olive oil. Continue whisking until the dressing is somewhat emulsified (it will still be pretty thin).
• Season the dressing with the juice of half of your grilled lemon, salt, and pepper.
• Drop 2 cups of arugula into the bowl and shave about 10 – 12 2 inch pieces of parmesan over the top of the salad.
• Garnish with the other half of the grilled lemon, and enjoy!

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