Recipe: Simple Arugula Salad
My husband and I bring a salad to our dinner table almost every night. They’re never fussy affairs, but rather greens-heavy numbers that may have a twist here and there to keep things interesting. A peppery arugula salad is one that’s heavily on repeat — especially this one. It’s inspired by the versions we kept bumping into at a few of our favorite pizza spots before we quickly realized it’s all too easy to make at home ourselves.
The Only Salad You Need to Make on Pizza Night
This three-ingredient salad is one that barely needs a recipe — make it once and you’ll be making it from memory from here on out. It’s a one-bowl affair, as the lemony vinaigrette is whisked together in the serving bowl before the arugula gets tossed in. Then you add Parmesan on top (shaved so you get salty goodness and a bit of crumbly texture in every bite) and serve.
It’s a salad that won’t overpower your favorite pizza or, really, anything so don’t hesitate it to serve it alongside pasta, roast chicken, or anything else that’s on the roster for dinner tonight.
Simple Arugula Salad
Serves4 to 6
- 2 tablespoons
- 2 tablespoons
freshly squeezed lemon juice
- 1/8 teaspoon
Freshly ground black pepper
- 5 ounces
arugula (about 5 packed cups)
- 2 ounces
shaved Parmesan cheese (about 2/3 cup)
Whisk the olive oil, lemon juice, salt, and a few grinds of black pepper together in a large bowl. Add the arugula and toss to combine. Top with the shaved Parmesan and serve immediately.
Make ahead: The dressing can be made up to 5 days ahead of time and stored in an airtight container in the refrigerator. Rewhisk again before using.