The Best Arugula Salad Food

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THE BEST ARUGULA SALAD RECIPE



The Best Arugula Salad Recipe image

Arugula's peppery bite is enhanced by a simple lemon vinaigrette and mellowed with aged Parmesan cheese in this classic Italian arugula salad recipe.

Provided by Rachel Gurk

Categories     Salads

Time 10m

Number Of Ingredients 7

5 oz pkg. baby arugula (4-5 cups), washed and dried
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
1 teaspoon honey
1/4 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
2 ounces shaved Parmesan cheese (about 1/2 cup)

Steps:

  • In large bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
  • Add arugula and toss until coated. Lightly stir in Parmesan cheese or garnish salad with cheese.
  • Serve immediately.

Nutrition Facts : ServingSize 1 cup salad, Calories 135 kcal, Carbohydrate 5 g, Protein 5 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 400 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 7 g

ARUGULA SALAD WITH OLIVE OIL, LEMON, AND PARMESAN CHEESE



Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese image

Provided by Tyler Florence

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 5

2 bunches arugula, washed, dried, and torn
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
Salt and freshly ground black pepper
A chunk of Parmigiano-Reggiano

Steps:

  • In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.

POMEGRANATE, ARUGULA SALAD



Pomegranate, Arugula Salad image

Provided by Tyler Florence

Categories     appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 11

1/4 cup pomegranate molasses
1/2 lemon, juiced
2 tablespoons honey
2 tablespoons red wine vinegar
3/4 cup olive oil
Kosher salt and freshly ground black pepper
6 cups lightly packed arugula, leafy hydroponic - if available
1 pomegranate, seeds only
1/4 cup Parmigiano-Reggiano shavings
1/4 cup toasted walnuts
1 shallot, sliced

Steps:

  • To make vinaigrette, combine molasses, lemon juice, honey and vinegar in a mixing bowl and whisk to combine. Slowly drizzle in olive oil while you whisk to emulsify. Season, to taste, with salt and pepper.
  • Toss salad ingredients together and dress with the vinaigrette.

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