Simple Arugula Salad

4.67 from 33 votes

Recipe from Two Peas and Their Pod

Baby arugula tossed in a fresh olive oil lemon dressing and topped with shaved Parmesan cheese and toasted pine nuts. This simple salad goes great with any meal and only takes a few minutes to make.

Prep Time10

Total Time10

Course: Salad

Cuisine: American

Keyword: arugula

Servings:

Calories: 158kcal

Ingredients

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

Instructions

In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
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.

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.

Nutrition