Kalyn’s Favorite Baby Arugula Salad with Lemon, Balsamic, Parmesan, and Pine Nuts
This is a recipe I came up with when I noticed salads with baby arugula, lemon, and Parmesan showing up on the menu at several of my favorite restaurants. I’m a huge fan of arugula, so I happily sampled the various arugula salads everywhere I saw one. Then I decided to try to actually write down a recipe for my take on the perfect combination of ingredients for an arugula salad.
It took a little experimenting to create the Baby Arugula Salad with Lemon, Balsamic Vinegar, Parmesan, and Pine Nuts that made my tastebuds so, so happy, but this salad (with just a touch of white balsamic vinegar added to the lemony dressing) is the arugula salad I would eagerly eat over and over. Sometimes I’ll bring home one of those 5 oz. tubs of baby arugula, make this salad for lunch, eat half, and eat the leftovers with my dinner, it’s that good!
Organic baby arugula may be a bit more expensive, but it has the best flavor, and I’d also use the highest quality extra virgin olive oil and Parmesan cheese I could find. I seasoned the dressing with sea salt and fresh ground black pepper, not just regular salt and pepper. If you need to save money on one ingredient here, I think toasted slivered almonds would be a tasty replacement for the pine nuts for a less expensive variation.
Kalyn’s Favorite Baby Arugula Salad with Lemon, Balsamic Vinegar, Parmesan, and Pine Nuts
(Makes about 4 side salads unless you love it like I do and eat it in two servings; recipe created by Kalyn, inspired by many beloved arugula and lemon salads she sampled in restaurants!)
2 T fresh-squeezed lemon juice (I use my fresh-frozen lemon juice)
1 tsp. white balsamic vinegar
3 – 4 T extra-virgin olive oil
sea salt and fresh ground black pepper to taste
5 oz. organic baby arugula
1/4 cup coarsely grated best-quality Parmesan cheese (such as Parmigiano Reggiano)
1/4 cup toasted pine nuts (or slivered almonds)
Mix together the lemon juice and balsamic vinegar; then whisk in 3 T of extra-virgin olive oil, one tablespoon at a time. Taste the dressing to see if you want to add a little more oil and if so, whisk it in. Season the dressing with sea salt and freshly ground black pepper. Grate the parmesan cheese, using medium or large side of the grater.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
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More Dark Leafy Greens Salads You Might Enjoy:
Baby Arugula Chopped Salad with Chicken, Fresh Mozzarella, and Tomatoes ~ Kalyn’s Kitchen
Strawberry and Goat Cheese Green Salad with Maple Vinaigrette ~ Cookin’ Canuck
Spinach Salad with Glazed Beets and Blue Cheese from The Perfect Pantry
Strawberry Spinach Salad with Almonds and Dill from Kalyn’s Kitchen