Food & Cooking Recipes Salad Recipes Arugula Salad with Lemon Dressing 3.5 (51) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 4 This salad sounds simple, but the flavors meld together perfectly, making it a go-to recipe. Ingredients Zest and juice of 1 lemon 2 tablespoons olive oil ½ teaspoon coarse salt ¼ teaspoon ground pepper 1 pound (2 to 3 bunches) arugula 2 ounces Parmesan cheese Directions In a small jar or bowl, combine lemon zest and juice with olive oil, coarse salt, and ground pepper; shake or whisk to combine. 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. Cook's Notes 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. Rate it Print