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Photo: Lisa Romerein; Styling: William Smith Photo by: Photo: Lisa Romerein; Styling: William Smith

Arugula Parmesan Salad

Arugula has a distinctive, appealingly peppery flavor. Use just a touch of sweet balsamic vinegar to enhance rather than mask it.

Sunset JANUARY 2009

  • Yield: Serves 8
  • Prep time:15 Minutes


  • 1 tablespoon plus 2 tsp. red-wine vinegar
  • 1 teaspoon balsamic vinegar
  • 1 small garlic clove, minced
  • 6 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2 bags arugula (5 or 6 oz. each)
  • 1 tablespoon chopped fresh herbs such as chervil, tarragon, flat-leaf parsley, and chives
  • 3 ounces parmesan cheese, shaved with a vegetable peeler


1. In a bowl, whisk together vinegars, garlic, and olive oil. Add salt and pepper to taste.

2. Put arugula in a large bowl and toss with herbs and dressing. Add parmesan, then toss one more time.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 142
  • Calories from fat: 82%
  • Protein: 4.8g
  • Fat: 13g
  • Saturated fat: 3.3g
  • Carbohydrate: 2g
  • Fiber: 0.6g
  • Sodium: 181mg
  • Cholesterol: 7.2mg

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Arugula Parmesan Salad recipe