Try This Arugula Parmesan Salad if You Love Parmesan on Everything!
My arugula parmesan salad may look simple, but its flavors are anything but! The peppery arugula and tangy grated parmesan are balanced with a zesty yet earthy lemon juice and olive oil dressing.
Top it with almond flakes for crunch, and serve it with crusty bread, fresh fruit, or cured meats for a rustic lunch with plenty of bite.
Arugula Parmesan Salad
Ingredients
You’ll need the following to make this quick, peppery, and zesty salad:
- Arugula – 5 oz (~140 grams) baby arugula (about 6 lightly packed cups), washed and dried if it’s not already pre-washed.
- Parmesan – 2 oz (~60 grams) of Parmigiano Reggiano (we’ll finely grate half and get parmesan shavings from the other half).
- Lemon – 1 tbsp of fresh lemon juice
- Olive Oil – 3 tbsp of high-quality extra-virgin olive oil
- Salt – a pinch of sea salt flakes or kosher salt
- Pepper – a pinch of ground black pepper
- Lemon Zest (optional) – zest from 1 lemon
- Flaked Almonds (Optional) – 1/4 cup of flaked almonds/almond flakes
Step-by-Step Instructions
Step 1 – If using the almond flakes, toast them in a pan over medium heat for a couple of minutes until they reach a nice light golden-brown color. Stir or toss them in the pan often so that they don’t burn. You don’t need any oil or butter for this. After toasting the flaked almonds, transfer them to a plate and set them aside to cool
Step 2 – Whisk the olive oil, lemon juice, salt, and pepper in a large mixing bowl or salad bowl. If using lemon zest, add it here. The lemon zest gives this salad stronger lemon notes!
Step 3 – Add the arugula to the same mixing bowl or salad bowl and toss it with the olive oil-lemon juice dressing, making sure it coats all the arugula. If the arugula is not pre-washed, make sure to wash and dry it first.
Step 4 – Grate half the parmesan and add it to the mixing bowl/salad bowl. I used a microplane grater but you can also use a box grater for this. Toss the salad to make sure all the arugula is coated
Step 5 – Get parmesan shavings from the remaining half of the parmesan. You can either use a vegetable peeler to peel small shavings of parmesan or the slicing side of the box grater for this. Be careful when using the box grater.
I like to use parmesan in both ways (grated and shaved) as it brings different textures to the salad. Also, the grated parmesan coats the arugula well so you get a bit of parmesan in each bite.
Step 6 – Serve the salad immediately with the parmesan shavings on top.
Step 7 – If using the flaked almonds, add them on top of the salad at this point.
What to Serve it With
Sides with some crunch, like breadsticks, French bread, or salted crackers, work well with this salad.
Chicken and parmesan are such a great match. This salad makes for the perfect side if you make these crispy chicken tenders.
If you’re passing by your local butcher or supermarket, stop in for some cold, cured meats. A few strips of prosciutto, or even something sweet like honey-roasted ham, can balance the tang well.
This salad has some really bold flavor. If you love grated parmesan on your food, you should definitely give this salad a go. Let me know in the comments what you served it with.
Recipe Card
Arugula Parmesan Salad
Ingredients
- 5 oz (~140 grams) baby arugula (about 6 lightly packed cups), washed and dried if it’s not already pre-washed.
- 2 oz (~60 grams) of Parmigiano Reggiano (we’ll finely grate half and get parmesan shavings from the other half).
- 1 tbsp of fresh lemon juice
- 3 tbsp of high-quality extra-virgin olive oil
- a pinch of sea salt flakes or kosher salt
- a pinch of ground black pepper
- zest from 1 lemon (optional)
- 1/4 cup of flaked almonds/almond flakes (optional)
Instructions
- If using the flaked almonds, toast them in a pan over medium heat for a couple of minutes until they reach a nice light golden-brown color. Stir or toss them in the pan often so that they don’t burn. You don’t need any oil or butter for this. After toasting the flaked almonds, transfer them to a plate and set them aside to cool.
- Whisk the olive oil, lemon juice, salt, and pepper in a large mixing bowl or salad bowl. If using lemon zest, add it here. The lemon zest gives this salad stronger lemon notes!
- Add the arugula to the same mixing bowl or salad bowl and toss it with the olive oil-lemon juice dressing, making sure it coats all the arugula. If the arugula is not pre-washed, make sure to wash and dry it first.
- Grate half the parmesan and add it to the mixing bowl/salad bowl. I used a microplane grater but you can also use a box grater for this. Toss the salad to make sure all the arugula is coated
- Get parmesan shavings from the remaining half of the parmesan. You can use a vegetable peeler to peel small parmesan shavings or the slicing side of the box grater for this. Be careful when using the box grater or the peeler.
- Serve the salad immediately with the parmesan shavings on top.
- If using the flaked almonds, add them on top of the salad at this point.
You Might Also Like to Try
Save this salad to one of your lunch or salad idea boards, for those times you have lots of arugula and parmesan at home.
