Arugula Salad with Shaved Parmesan and Garlic Lemon Vinaigrette

This simple arugula salad is  made with a punchy blend of peppery arugula, sharp parmesan, and candied pecans.
Tossed with a refreshing, zesty lemon yet lightly sweetened to highlight simple complexity of flavor.

JUMP TO RECIPE

Arugula is the fall and winter green that keeps on giving!   If you read my post on how to grow arugula from seed you will be inspired to experiment with cooking this overlooked veggie in the kitchen.  With a bold, peppery flavor,  the possibilities are endless.  Arugula pairs well with most greens and grains and if you haven’t tried it on pizza yet, you are missing out! Mwah! 

I prefer homegrown varieties of arugula because the flavor is much more dynamic, but if you haven’t explored growing it, I still recommend having a bag in your fridge to be ready to compliment your next meal.

This season we are expecting a hard freeze much earlier in the year so I dashed out to harvest the rest of my crop!  Typically, when I have an abundance of greens a quick braise with seasoning provides a nice side dish in the winter months.  But with the chaos of the holidays I need a quick go to lunch!  One of the easiest ways to prepare arugula is in a salad either on its own or with other greens like chard, spinach, kale and other mustard greens.  

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winter salad,

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Author: Jennifer Nesbit Holt

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Arugula Salad with Shaved Parmesan and Garlic Lemon Vinaigrette

This simple arugula salad is made with a punchy blend of peppery arugula, sharp parmesan, and candied pecans. Tossed with a refreshing, zesty lemon yet lightly sweetened dressing to highlight simple, yet complex flavor.

Prep time: 10 MinTotal time: 10 Min

Ingredients

Ingredients

• 2 bunches of arugula, washed, dried, trimmed and torn (approx. 6 cups)
• 1/2 cup candied walnuts or pecans
• Salt + pepper, freshly ground
• Garlic Lemon Vinaigrette, for drizzling (see recipe below)
• 1 block of Parmigiano-Reggiano, shaved to your liking

Garlic Lemon Vinaigrette Ingredients

• 1/4 cup freshly squeezed lemon juice
• 1 small grated garlic clove
• 1 teaspon of Dijon or stone ground mustard
• 1/4 teaspoon sea salt + more to taste
• Freshly ground black pepper
• 1/2 teaspoon of honey, maple syrup or agave nectar
• 1/4-1/3 cup of extra-virgin olive oil (EVO)
• 1/2 teaspoon of fresh thyme (dried is also an option)

Instructions

Directions

1. Wash, de-stem, dry and tear your fresh arugula, place in large serving bowl to be tossed
2. In a smaller bowl or jar make the Garlic Lemon Vinaigrette (see below)
3. Drizzle the dressing on arugula as you toss to coat.
4. Toss in candied nuts and Parmesan, season to taste and serve.

Garlic Lemon Vinaigrette

1. In a small bowl or jar, whisk together the lemon juice, garlic, mustard, salt, pepper and honey.
2. Drizzle in EVO while whisking and continue to whisk until the dressing is emulsified (If using a jar, place lid tightly and shake to combine).
3. Add more EVO if you find the dressing too tangy
4. Add the thyme and season to taste.

Notes

Dressing can be stored in fridge up to 1 week. If solidified, simply let the dressing come to room temperature and stir or shake before using.

Recommended Products:

Chef'n Emulstir Salad Dressing Mixer

5L Salad Spinner

https://theseedsage.com...

The Seed Sage

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