Arugula, Lemon & Parmesan Salad with Crispy Croutons

An easy Arugula Salad made with just a few simple ingredients: lemon, Parmesan and freshly ground black pepper. This bright salad is a perfect, fast side for vegetables, meat or fish.

This arugula salad is my go-to side dish because it’s quick, fresh and flavorful. It really does take about five minutes to put together and pairs well with almost any main — from simple roasted meats to lighter fish dishes.

I often serve it with breaded chicken cutlets or alongside a roast like stuffed pork tenderloin or Italian roast beef. The recipe is intentionally simple, but you can adapt it with additions to suit whatever you’re serving. Below you’ll find the step-by-step method and some tasty variations.

Ingredients – what you need

Just five basic ingredients are required. Use the freshest produce and a good-quality olive oil for the best result.

• Arugula (rocket) – peppery and slightly bitter. I make this salad with only arugula but a mixed green containing arugula also works.
• Parmesan – use Parmigiano Reggiano and shave it with a vegetable peeler. Pecorino Romano or another hard, salty cheese can be substituted.
• Lemon juice – fresh lemon juice is essential; it brightens the salad in a way bottled juice can’t.
• Olive oil – extra virgin olive oil is best for dressing; use a quality oil you enjoy.
• Black pepper – freshly ground black pepper adds aroma and taste; avoid pre-ground pepper if possible.

Put the arugula and the shaved Parmesan in a mixing bowl.

In a small bowl whisk together the lemon juice, olive oil and salt, then pour the dressing over the greens.

Toss gently until the leaves are evenly coated, finish with a generous grind of black pepper and serve.

Variations and top tips

• Shaving the Parmesan – a vegetable peeler makes quick, attractive shavings; alternatively use the largest holes on a grater. Avoid pre-grated packet cheese.
• Add nuts – a handful of toasted pine nuts adds crunch. Walnuts or pistachios also work well.
• Make it spicy – stir 1/4–1/2 tsp red pepper flakes into the dressing for heat.
• Add herbs – fresh parsley, basil or mint will complement the peppery arugula depending on the main course.
• Extra lemon – grate a little lemon zest into the oil before adding juice for more citrus aroma.
• Different cheeses – while Parmigiano Reggiano is ideal here, try gorgonzola or goat cheese if you prefer a different flavor profile.

What to serve it with

This salad works as a versatile side for many mains. It’s a handy way to add freshness to a meal. Common pairings include:

• Italian baked chicken thighs
• Simple lemon roast chicken
• Chicken cutlets with pesto and spinach
• Italian roast beef with Marsala and onions

If you try this Arugula Salad, please leave a comment to share how it went — feedback is always welcome.