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Arugula Salad

Servings: 4


  • 6 cups arugula
  • 2 shallots, chopped
  • 3/4 grated parmesan cheese
  • 3 tablespoons balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • juice of 1 lemon juice
  • 1/4 teaspoon kosher salt


  • Add the arugula, shallots and cheese into a large bowl.
  • Top with the vinegar, oil, lemon juice and salt. Toss well and serve immediately.


This salad is incredibly flexible. Add whatever bits of herbs and vegetables you have lying in the fridge. Nuts or a boiled egg would turn this side dish into a protein rich meal. Gruyere, manchego, goat cheese or feta also work very well with this salad.