Pork Free Arugula-Parmesan Salad

Total time13 min

Prep time10 min

Cook time3 min

4.7

(27)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the dressing

3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tsp dijon mustard
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 tip
Choose 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!