Organic Baby Arugula is a green with a unique, peppery spark, making it an exciting base for any salad. Our Baby Arugula Salad with Lemon Parmesan Vinaigrette is a light, refreshing dish that pairs the bold taste of arugula with a zesty, savory dressing. This salad is not just a side dish; it’s a flavor adventure that adds a fresh, gourmet touch to any meal.
Prepare the Vinaigrette: In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper until emulsified. Set aside.
Toast the Pine Nuts: In a small skillet, toast the pine nuts over medium heat until golden and fragrant, stirring often to prevent burning. This will take about 3-5 minutes. Remove from heat and set aside.
Assemble the Salad: In a large bowl, combine the baby arugula, halved cherry tomatoes, and sliced cucumber. Drizzle the salad with the vinaigrette and toss gently to coat all the ingredients evenly.
Serve: Dish out the salad into serving bowls or plates. Top with shaved Parmesan cheese and toasted pine nuts. Offer additional salt and pepper to taste.
Optional Additions: For added protein, consider adding slices of grilled chicken breast or chickpeas. For an extra touch of sweetness, some dried cranberries or sliced strawberries would complement the peppery arugula beautifully.
Baby Arugula Salad with Lemon Parmesan Vinaigrette is a celebration of bold flavors, with the peppery taste of the arugula perfectly balanced by the tangy, savory dressing. The toasted pine nuts add a delightful crunch, and the Parmesan brings a note of umami that ties everything together. This salad is perfect as a light meal on its own or as a side dish that can elevate any main course. Enjoy the vibrant, refreshing qualities of this dish, and savor the burst of flavor it brings to your table.