Lemon Arugula Salad
This Lemon Arugula Salad is the salad I would serve to every guest if I owned a restaurant. It is THAT good, and so versatile. It literally pairs with every dish. We are using arugula and romaine hearts for the greens. Some fresh herbs, lemon zest, grated Parmesan, TOASTY slivered almonds, and the perfect tangy Lemon Vinaigrette bring it all together. Top with Pickled Onions for a real treat. Make this tonight!
Servings: 6
Calories: 250kcal
Equipment
- Microplane grater for zesting the lemon
Ingredients
- 1 head Romaine hearts chopped
- 5 ounces Arugula chopped
- 3 tablespoons fresh dill finely chopped, optional*
- 2 teaspoons lemon zest from 1 lemon
- 1/4 teaspoon red pepper flakes or to taste
- 2 cups Pecorino Romano** cheese grated
- 1 cup slivered almonds toasted
- 1 cup Pickled Red Onions optional
- 1 batch Lemon Vinaigrette tap for the recipe
Instructions
- Toast the slivered almonds. Preheat the oven to 350 degrees F. Add 1 cup slivered almonds to a dry (non greased) baking sheet. Bake at 350 for 5 minutes, then reach into the oven to stir them with a wooden spoon. Bake another 2 minutes and stir again. Continue every 2 minutes until the nuts smell overwhelmingly fragrant, and are dark brown. They should look like they might burn soon. Don't let them burn, but don't under toast, either! Set aside to cool.
- Wash and dry a large head of romaine hearts. (I like to use my salad spinner) Chop them into bite size pieces. Make sure they are dry, then add to a large serving bowl.
- Chop the 5 ounces of arugula. Nothing I hate more than those stems getting all up in my business. Chop chop.
- Chop 3 tablespoons fresh dill. Or basil, or tarragon, or parsley. Use less if this sounds like a lot to you! Follow your heart.
- Use a microplane grater to zest 1 lemon right onto the greens.
- Add 1/4 teaspoon crushed red pepper flakes to the greens. Toss everything together with tongs.
- On top of the tossed greens, add 2 cups finely grated Pecorino Romano Cheese, or Parmesan. Make sure it's fresh, not the canned stuff!!
- Add 1 cup toasted slivered almonds.
- Add 1 cup Pickled Red Onions. (optional!)
- Top with Lemon Vinaigrette. Use as much as looks good to you! Toss it together with the salad.
- Serve immediately!
- Storage: Store undressed greens covered in the fridge. Same for the pickled onions and lemon vinaigrette. The almonds should be covered separately and kept on the counter or in the fridge. Keep cheese separate. Then put it all together again tomorrow and repeat!
- Any dressed salad should be eaten right away...or kept covered in the fridge and eaten within 24 hours if you have low standards ;)
Notes
*Herbs: you can use any herb you want! I think basil or thyme or tarragon would be good!
**Cheese: Parmesan cheese is a great substitute!
Nutrition facts: the nutrition facts do not include the Lemon Vinaigrette dressing.
Nutrition
Calories: 250kcal | Carbohydrates: 9g | Protein: 15g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 35mg | Potassium: 291mg | Fiber: 3g | Sugar: 3g | Vitamin A: 755IU | Vitamin C: 7mg | Calcium: 449mg | Iron: 1mg
