Seed Oil Free Classic Arugula Salad

Total time13 min

Prep time10 min

Cook time3 min

4.9

(12)

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

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

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.

Want the full recipe?

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