Anti Inflammatory Classic Arugula Salad
Total time13 min
Prep time10 min
Cook time3 min
4.9(12)
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Learn more →Ingredients
4 servings
- ¼ cup pine nuts
For the dressing
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp dijon mustard
- 1 small garlic clove, finely grated
- ¼ tsp salt
- ¼ tsp black pepper, freshly ground
- 3 tbsp extra-virgin olive oil
For the salad
- 5 oz baby arugula (about 6 loosely packed cups)
- 1 oz parmesan, 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.
Instructions
- 1
Toast the pine nuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 2–3 minutes. Transfer immediately to a plate and let cool.
- 2
In a small bowl, whisk together the lemon juice, Dijon mustard, grated garlic, salt, and black pepper until combined. Drizzle in the olive oil while whisking continuously until the dressing is emulsified and slightly thickened.
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