Soups & Salads

Arugula Salad with Parmesan and Walnuts


  • 4 cups baby arugula, arugula (or I have used baby kale here too, which is not as peppery, but works nicely)
  • ½ cup shaved parmesean (you may add more to taste, I won’t tell)
  • ½ cup chopped walnuts

Lemon Vinaigrette:

  • ¼ cup freshly squeezed lemon juice (this will be about 2 lemons)
  • ½ cup good olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper


  • In a small mason jar, mix together the lemon juice, olive oil, salt and pepper. Shake until well combined.
  • Spread the arugula, shaved parmesan and walnuts onto a platter. Toss with dressing to taste (I like a light coating of dressing, so usually use about half of the dressing and save the rest for the next time I make the salad.)


Image Source:*