No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Arugula Salad with Lemon Dressing

To mince the zest, use a vegetable peeler to remove lemon zest in long strips (avoid bitter white pith). Use a sharp knife to cut zest into thinner strips, then finely cut crosswise.

  • Prep:
  • Total Time:
  • Servings: 4
Arugula Salad with Lemon Dressing

Source: Everyday Food, January/February 2005


  • Zest and juice of 1 lemon
  • 2 tablespoons olive oil
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground pepper
  • 1 pound (2 to 3 bunches) arugula
  • 2 ounces Parmesan cheese


  1. In a small jar or bowl, combine lemon zest and juice with olive oil, coarse salt, and ground pepper; shake or whisk to combine.

  2. Wash arugula and remove stems; place leaves in a large bowl. With a vegetable peeler, shave Parmesan cheese over arugula; toss with dressing. Garnish with more grated zest, if desired.


Reviews (0)

Related Topics