The zesty tang of this arugula salad, dressed in a vibrant lemon vinaigrette, complemented by crisp apple, flavorful red onion, and delicate shavings of Parmesan, makes it an effortless salad option that pairs well with any main course at dinner.
Opting for a main course for dinner can often be quite straightforward. However, when aiming to incorporate extra plant-based nutrition into the meal, it can introduce another layer of uncertainty into your meal planning. This is where the convenience of quick and versatile salads that complement various dishes becomes invaluable. I have a penchant for peppery arugula, evident in my repertoire of recipes, such as arugula pesto, arugula salad paired with pesto shrimp, Parmesan, and white beans, as well as the strawberry arugula salad featuring watermelon and feta. Moreover, my go-to arugula salad with lemon and Parmesan remains a personal favorite.
This rendition mirrors the same salad but introduces the delightful addition of red onion and apple. It upholds the easy-to-make lemony vinaigrette. The inclusion of thinly slivered apple slices not only adds a satisfying crunch but also sweetens the peppery essence of arugula. This sweetness beautifully contrasts with the sharpness of zesty Parmesan cheese and the delicate, thinly sliced red onion.
Ingredients for the Arugula Salad:
– Extra-virgin olive oil
– Freshly squeezed lemon juice
– Honey
– Salt that is kosher and black pepper freshly ground
– Arugula
– Apple (e.g., Pink Lady or Honeycrisp)
– Red onion
– Parmesan cheese
Preparing This Arugula Salad:
Begin by crafting the dressing. The vinaigrette for this arugula salad is more of a blend than a traditional dressing. Drawing inspiration from the technique commonly employed in Caesar salads, I combine these three ingredients right in the same bowl used for tossing the salad.
Next, assemble the salad. Gently toss the arugula leaves in the bowl coated with the dressing. This method ensures a lighter coating on the leaves, preventing them from sticking together excessively and resulting in a hefty salad. Incorporate the red onion, apple, and Parmesan cheese, and gently mix.
To finish, season according to taste with kosher salt and freshly ground black pepper before serving.
Arugula, with its peppery notes, harmonizes effortlessly with a diverse range of dishes and flavors.
Suggestions for Crafting an Excellent Arugula Salad:
– When rinsing the arugula before mixing it with the dressing, employ a salad spinner to eliminate any surplus moisture. Avoid ending up with a soggy arugula salad.
– Employ your hands to delicately toss the leaves in the dressing.
– Shredded Parmesan can be a substitute if shaved Parmesan isn’t available. Ensure it’s high-quality Parmesan and not the powdered variety found in shaker cans.
– If preparing this salad in advance, store the dressing separately until it’s time to serve.
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