Candida Diet Friendly Arugula-Parmesan Salad
Total time13 min
Prep time10 min
Cook time3 min
4.7(27)
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Learn more →Ingredients
4 servings
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
Chef's tipUse the same amount. Yellow mustard is milder and more vinegary - taste, then add a little more if needed. - ¼ tsp kosher salt
- ¼ tsp black pepper, freshly ground
For the salad
- 3 tbsp pine nuts
- 5 oz baby arugula
- 2 oz parmesan cheese, shaved with a vegetable peeler
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper until the dressing is smooth and emulsified.
- 2
Heat a dry skillet over medium heat. Add the pine nuts and toast, stirring frequently, until golden and fragrant, about 2–3 minutes. Transfer immediately to a plate to stop cooking.
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