Citrusy Italian Arugula Salad with Lemon Parmigiano Dressing
This vibrant salad features peppery arugula tossed in a tangy lemon-Parmesan dressing, accentuated with citrus segments and a medley of textures.
Preparation
Get these tasks done before you start cooking.
Preparing the Dressing
- 1
Emulsify Dressing
In a small bowl, whisk together lemon juice and olive oil until emulsified.
- 2
Add Cheese
Stir in grated Parmigiano-Reggiano.
- 3
Season
Season with salt and pepper to taste.
Tip: Use high-quality sea salt for better flavor.
Preparing the Citrus Segments
- 1
Peel Citrus
Carefully peel the orange and grapefruit, removing as much white pith as possible.
- 2
Segment Fruits
Segment the fruits by cutting between the membranes.
- 3
Set Aside
Set aside until ready to assemble.
Tip: Ensure the citrus segments are free of seeds.
How to Make Citrusy Italian Arugula Salad with Lemon Parmigiano Dressing
Total time: 27 min · Yields 4 servings
- 1
Toast the Nuts
Toast the pine nuts in a dry skillet over medium heat until golden, about 3-4 minutes.
- 2
Assemble the Salad
In a large bowl, combine arugula, cherry tomatoes, red onion, toasted pine nuts, and citrus segments.
- 3
Dress the Salad
Drizzle with the lemon Parmigiano dressing and toss gently to coat.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Leftovers can be stored for up to 2 days in the refrigerator, but it's best enjoyed fresh.
Can I make the dressing ahead?
Yes, the dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
What can I substitute for arugula?
Baby spinach or mixed greens can be a suitable alternative if you prefer something less peppery.
Is there a substitute for pine nuts?
Slivered almonds or walnuts can be used as a substitute for pine nuts.
Can this salad be made vegan?
Yes, omit the cheese or use a vegan Parmesan alternative for a vegan-friendly version.
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