Arugula Salad With Parmesan

By Ali Slagle

Published July 15, 2022

Arugula Salad With Parmesan
Bobbi Lin for The New York Times. Food Stylist: Eugene Jho. Prop Stylist: Christina Lane.
Total Time
5 minutes
Rating
5(1,259)
Comments
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Emulsifying a dressing isn’t essential for a sublime salad: Instead, think of the oil and acid as seasonings for a vegetable. For this recipe, that’s spicy arugula, dressed with olive oil, lemon and shards of Parmesan to create a salad classic in many Italian restaurants and homes. But whether olive oil or lemon should come first, like all seemingly simple questions, is complicated. James Beard, Marcella Hazan, Deborah Madison and Judy Rodgers all concurred: For a brighter-tasting salad, start with olive oil, which better adheres the liquids to the greens and doesn’t obscure the lemon. Be sure to use full-flavored greens, then taste the dressed leaves and adjust seasonings until the arugula tastes like its greatest self.

Featured in: 20 Easy Salads for Every Summer Table

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Ingredients

Yield:4 servings
  • 4 to 5ounces baby arugula
  • 1tablespoon extra-virgin olive oil, plus more as needed
  • 2teaspoons fresh lemon juice, plus more as needed
  • Kosher salt (such as Diamond Crystal)
  • 2ounces Parmesan, shaved with a vegetable peeler
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

94 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 6 grams protein; 176 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and ¼ teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.

  2. Step 2

    Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.

Ratings

5 out of 5
1,259 user ratings
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Comments

e edwards

Why not just skip the olive oil and make this with walnut oil for a change? It is unbeatable with arugula and Parmesan cheese. Toss with pine nuts.

Eve V

Any green salad works well with this dressing technique. Toss greens in oil, then salt, which will stick to the oil, then acid, lemon or vinegar, which will not wilt the greens protected by the oil.

Nancy

I’ve made this salad many times. Personally, I like to use finely grated Parmesan instead of shaved, and I also use freshly ground pepper (just a little). Grating the Parmesan makes for a more evenly flavored salad imo.

Jordan

Great on its own, but also super tasty to switch out parm for smoked goat cheese, add farro, chopped pistachios, and everything bagel seasoning. Light, easy lunch.

Theresa

Wow! This was so bright and flavorful! And — the reason I tried it when I did — so quick and easy when, at the last minute, you run out of time to make a traditional great salad. *This* is a great salad! I used grated Parmesan because I had some. Like the ideas of walnut oil, maybe lime juice, and will probably try those sometime, but this was just perfect for a summer’s day. Thanks, Ali Slagle!

McGoo

We make this at least twice a week, since we can grow arugula just about year-round in Portland. We add pine nuts browned in olive oil in a skillet until they taste buttery. Sure, they fall to the bottom, but it’s a lovely reward for eating our daily greens.

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