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Arugula Salad with Lemon, Olive Oil, and Parmigiano-Reggiano

This lemony arugula salad with shaved Parmigiano Reggiano pairs well with grilled steak or thin crust pizza.



This classic Italian arugula salad is so simple that it really requires no measurements: a bowl of peppery arugula, a bright squeeze of lemon, a few swirls of extra-virgin olive oil, nutty Parmigiano Reggiano shavings, salt, and pepper. I’ve provided loose quantities if you need them, but once you make this salad a few times, you’ll find it’s easy to make it by feel. Serve the salad as a first course or with grilled steak, grilled chicken, or a thin crust pizza.


WHAT YOU’LL NEED TO MAKE ARUGULA SALAD



Also known as rocket or rucola, arugula is a leafy green with a peppery, sharp bite. It is often mixed with other greens in spring salad mixes, but it is wonderful on its own. You can find the green in most supermarkets sold in bunches or in pre-washed, ready-to-eat bags or containers. Most arugula sold in grocery stores is baby arugula, which is more delicate and mild than mature arugula. Arugula is typically used in salads, but it also makes delicious pesto.


For the cheese, be sure to use imported Parmigiano-Reggiano from Italy. Our domestic Parmesan is an imitation and pales in comparison. You can tell an authentic Parmigiano-Reggiano by looking at the rind – it is embossed with the name over and over.


STEP-BY-STEP INSTRUCTIONS


In a large salad bowl, combine the lemon juice, extra virgin olive oil, salt, and pepper.



Place the arugula in the bowl and toss with the dressing.



Run a vegetable peeler along one of the flat sides of the Parmigiano Reggiano to create about 1/2 cup cheese shavings (you can also use the slicing blade of a box grater or a cheese planer).



Toss the cheese shavings with the salad and serve immediately.



Arugula Salad with Lemon, Olive Oil, and Parmigiano-Reggiano


By Jennifer Segal


This lemony arugula salad with shaved Parmigiano Reggiano pairs well with grilled steak or thin crust pizza.


Servings: 4 as a starter Prep Time: 15 Minutes Total Time: 15 Minutes


INGREDIENTS

  • 5 ounces (or 5 generous handfuls) arugula

  • 1 tablespoon fresh lemon juice, from one lemon

  • 3 tablespoons extra virgin olive oil, best quality such as Lucini

  • ⅛ teaspoon salt

  • ⅛ teaspoon freshly ground black pepper

  • Big hunk Parmigiano-Reggiano cheese


INSTRUCTIONS

  1. In a large salad bowl, combine the lemon juice, extra virgin olive oil, salt, and pepper. Place the arugula in the bowl and toss with the dressing.

  2. Run a vegetable peeler along one of the flat sides of the Parmigiano Reggiano to create about ½ cup cheese shavings (you can also use the slicing blade of a box grater or a cheese planer). Toss the cheese shavings with the salad and serve immediately.


NUTRITION INFORMATION


Per serving (4 servings)

  • Calories:173

  • Fat:15 g

  • Saturated fat:4 g

  • Carbohydrates:2 g

  • Sugar:1 g

  • Fiber:1 g

  • Protein:8 g

  • Sodium:266 mg

  • Cholesterol:13 mg

Special thanks to Jennifer Segal, for the recipe and images. You can support Jennifer by purchasing her cookbook, "Once Upon a Chef, the Cookbook," featuring over 100 delightful recipes.

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