Baby Arugula Salad with Lemon Dijon Dressing

Arugula is certainly one of my very favorite greens. It's so very versatile. Delicious in a salad as well as holding up well to heavier dishes like pestos, grains, and pastas. But in early spring, when the baby arugula is in it's prime, I love showcasing it in a salad. The fresh lemon cuts the tiny bit of bite that this green has, and the Dijon lens a smooth and sweeter flavor to the dish. Topped with some fresh Parmesan (a fresh cut block will lend you the smoothest flavor - the texture you are going for here) and you've got yourself an awesome spring salad for any table.

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  • 7 oz. (clam shell) of baby arugula, washed and dried thoroughly
  • 1 c. cherry tomatoes, washed and dried thoroughly
  • 2 oz. block of Parmesan Romano, shaved
  • 3 Tbsp fresh lemon juice
  • 1 1/2 tsp Dijon mustard
  • 1/4 c. extra virgin olive oil
  • 1/4 tsp garlic salt
  • 1/4 tsp freshly ground black pepper


  1. -In large bowl, combine arugula and cherry tomatoes and set aside.
  2. -In small bowl, combine lemon juice and Dijon mustard and whisk to combine.
  3. -Whisking constantly to emulsify, slowly add in olive oil.
  4. -Whisk in salt and pepper
  5. -Add desired amount of dressing to arugula and toss to combine well.
  6. -Let sit for 5 minutes for lemon to break the bite of the arugula a bit.
  7. -Top with Parmesan shavings and serve.
January 2012

This recipe is a personal recipe added by sharky and has not been tested or endorsed by MyRecipes.

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