Simple Arugula Salad
Total Time
10 mins
Prep Time
10 mins
Rating
4.66 out of 5 stars
(35)
Ingredients
4
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- Kosher salt and freshly ground black pepper, to taste
- 5 ounces baby arugula
- 1/2 cup thinly shaved Parmesan cheese*
- 2 tablespoons toasted pine nuts, optional
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Preparation
Step 1
In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
Step 2
Place the arugula in a large bowl. Drizzle with dressing and toss until coated. Top with shaved Parmesan cheese and pine nuts, if using. Serve immediately.
Step 3
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Chef's notes
Use a vegetable peeler to thinly shave the Parmesan cheese. You can also buy a container of Parmesan shavings, but I think fresh is best.
To quickly toast the pine nuts, place the nuts in a skillet (with no oil) over medium heat. Cook, stirring often, until the nuts are fragrant and golden brown, about 2 to 3 minutes. Don’t walk away because they will toast quickly, you don’t want to burn them. Remove immediately from the pan and transfer to a plate to stop the cooking and to cool.
