Lemon Arugula Salad With Parmesan
A good arugula salad doesn’t need much. A swirl of olive oil, a squeeze of fresh lemon juice, and some shaved parmesan do the trick. Throw in some juicy cherry tomatoes for color and toasted walnuts for a warm edge. Simple, bright, and it goes with just about anything.
Servings: 4 servings
Ingredients
- 5 oz fresh arugula
- 1 lemon, juiced
- 1 cup grape tomatoes halved
- 1/4 cup walnuts roughly chopped and toasted
- 1/3 cup Parmesan shaved
Instructions
- Toast the Walnuts: Heat a dry pan (no oil) over medium-low heat. When the pan is hot, add the chopped walnuts and warm them, shaking the pan periodically. Watch them closely—at first it will feel like things are going slowly, but once they start to toast, they can burn up quickly. Toasting them should take 5 minutes or less, total. When they're done, set them aside.
- Massage the Arugula: Wash the arugula under cool water, pat dry, and transfer to a large serving bowl. Drizzle with olive oil (a couple of generous pours, about 2 tablespoons if you're measuring), then add the lemon juice, a good pinch of salt, and a few cranks of black pepper. Toss with your hands, gently massaging the leaves as you go.
- Add Other Ingredients & Serve: Add half of the shaved Parmesan, halved tomatoes, and toasted walnuts. Toss throughout the salad, then top with the remaining Parmesan, tomatoes, and walnuts so they sit nicely on top upon serving.
Notes
If you have leftovers, transfer them to an airtight container and refrigerate for a day, but after that, the salad will be too wilted to enjoy. This salad is best immediately after tossing.
Nutrition
Serving: 1serving | Calories: 66kcal | Carbohydrates: 4g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Fiber: 1g | Sugar: 2g
