Arugula Salad with Parmesan

Arugula Salad with Parmesan

Many of the French recipes I love, such as beef bourguignon or chicken chasseur, are hearty, warm meals that beg for a side of fresh greens. 

I love whipping up a quick arugula salad with parmesan as the perfect side for these meals. Whether I’m using the salad as a bed for leftover roast chicken or serving it with some stew meat, this salad is vibrant and lovely for balancing out a dish. 

This salad is also so easy to whip up, which is why it’s a go-to for me. This isn’t a bland “house” salad. 

Instead, a handful of arugula leaves are elevated with some quality cheese. I like to keep a variety of cheeses on hand for different recipes, including salads like this.

Lately, I’ve been loving the Stella cheeses I found at my local grocery store. I’m particularly fond of their parmesan shavings because they totally make this arugula salad what it is. 

I also like adding the parmesan shavings to soups as a garnish, or as a finishing touch on pasta and pizza. 

Before I add the parmesan shavings to my salad, I whisk up a quick vinaigrette made up of olive oil, champagne vinegar, dijon, lemon juice, and salt and pepper. If I have green onions, I’ll slice up a little bit of those and add that in, or I’ll add in some minced garlic. 

I then pour the dressing all over the arugula and give it a gentle toss to combine. The finishing garnish are of course the parmesan shavings and then any fun additional ingredients I want to add in, just depending on what I have on hand. 

For this arugula salad with parmesan, I added radish shavings. Sometimes I’ll add dried currants instead or finely cubed apples and pears. You can use whatever you have on hand, or simply just go for the arugula with parmesan. 

While this arugula salad with parmesan is super easy to make, it’s got a simple sophistication that works really well for entertaining too. Serve this salad before a meal of braised short ribs and watch your guests fawn over your cooking! 

Check out how I make this salad with my other favorite green, kale!

Arugula Salad with Parmesan

Yield: 4

A simple, yet flavorful salad that's perfect as for everyday meals and entertaining. 

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Ingredients

• 6 cups of baby arugula
• 1/2 cup good olive oil
• 1/4 cup champagne vinegar, (or white wine vinegar)
• 1 tsp dijon mustard
• splash of lemon juice
• pinch of salt and pepper
• 1 tsp minced garlic, optional
• 2 tbsp chopped green onions white and green parts, optional
• parmesan shavings
• sliced radishes

Instructions

1. In a bowl or measuring cup, whisk the olive oil, vinegar, dijon, lemon juice and seasoning together to combine. Stir in the garlic or green onions (optional - see note). 
2. Toss the arugula with as much of the dressing as you want in a large bowl. Garnish the arugula with parmesan shavings and sliced radishes. Serve immediately. 

Notes

If you're adding in garlic and/or green onions, let the dressing rest for at least 15 minutes so that these ingredients have time to infuse their flavor into  the dressing. 

If you won't be serving the salad immediately, refrigerate the dressing on the side and pour over the salad only when you're about to serve it. 

Nutrition Information:

Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 250