This refreshing arugula salad with lemon vinaigrette is a perfect blend of peppery greens and zesty dressing. It's a simple yet elegant dish that can be whipped up in minutes, making it ideal for a quick lunch or a light dinner. The toasted pine nuts add a delightful crunch, elevating the overall texture and flavor of the salad.
While most of the ingredients for this recipe are common pantry staples, you might need to pick up a few items at the supermarket. Arugula is a leafy green with a distinct peppery flavor that might not be in everyone's fridge. Toasted pine nuts are optional but add a wonderful nutty flavor and crunch; you can find them in the nuts or baking aisle.
Ingredients For Arugula Salad With Lemon Vinaigrette
Arugula: A peppery, leafy green that forms the base of the salad.
Olive oil: A rich, flavorful oil used to make the vinaigrette.
Lemon juice: Adds a zesty, tangy flavor to the dressing.
Dijon mustard: Provides a slight tang and helps emulsify the vinaigrette.
Toasted pine nuts: Optional, but adds a nutty crunch to the salad.
Technique Tip for This Recipe
When making the lemon vinaigrette, ensure to emulsify the olive oil and lemon juice thoroughly by whisking vigorously. This will create a smooth and well-blended dressing that clings better to the arugula. If you want to add a bit more depth to the flavor, consider lightly toasting the pine nuts in a dry skillet over medium heat until they are golden brown and fragrant. This will enhance their nutty flavor and add a delightful crunch to your salad.
Suggested Side Dishes
Alternative Ingredients
arugula - Substitute with baby spinach: Baby spinach has a similar texture and mild flavor, making it a great alternative to arugula.
olive oil - Substitute with avocado oil: Avocado oil has a neutral flavor and similar health benefits, making it a suitable replacement for olive oil.
lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, which can effectively replace lemon juice in the vinaigrette.
dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor and texture, making it a good alternative to dijon mustard.
toasted pine nuts - Substitute with toasted sunflower seeds: Toasted sunflower seeds offer a similar crunch and nutty flavor, making them a great substitute for toasted pine nuts.
Other Alternative Recipes Similar to This Salad
How to Store / Freeze This Salad
- Store the arugula separately from the lemon vinaigrette to maintain its crispness. Place the arugula in an airtight container lined with a paper towel to absorb excess moisture.
- Keep the lemon vinaigrette in a small, sealed jar or container. This will prevent it from spilling and keep it fresh. Shake well before using.
- If you have already tossed the arugula with the lemon vinaigrette, store it in an airtight container and consume it within 1-2 days to ensure the arugula remains fresh.
- For the optional toasted pine nuts, store them in a separate container at room temperature to keep them crunchy. Add them to the salad just before serving.
- To freeze the lemon vinaigrette, pour it into an ice cube tray and freeze until solid. Transfer the frozen cubes to a freezer-safe bag or container. Thaw in the refrigerator before using.
- Avoid freezing the arugula as it will lose its texture and become wilted. Instead, only freeze the lemon vinaigrette if necessary.
- When ready to serve, combine the arugula with the thawed lemon vinaigrette and top with the toasted pine nuts for a fresh and vibrant salad.
How to Reheat Leftovers
Gently warm the arugula salad in a skillet over low heat for a few minutes. This method helps to slightly wilt the arugula without making it soggy. Be sure to stir occasionally to evenly distribute the lemon vinaigrette.
If you prefer a cold salad, simply let the leftover arugula salad come to room temperature. This can be done by leaving it out on the counter for about 15-20 minutes. The flavors of the lemon vinaigrette will meld beautifully as it warms up slightly.
For a quick refresh, place the arugula salad in a microwave-safe bowl and cover it with a damp paper towel. Microwave on low power for 10-15 seconds. This method helps to revive the arugula without cooking it.
If you have stored the vinaigrette separately, toss the arugula with the lemon vinaigrette just before serving. This ensures that the arugula remains crisp and fresh.
To add a bit of crunch back to the salad, consider adding a handful of fresh arugula and a sprinkle of freshly toasted pine nuts just before serving. This will enhance the texture and flavor of the reheated salad.
Best Tools for This Recipe
Small bowl: Use this to whisk together the olive oil, lemon juice, dijon mustard, salt, and pepper.
Whisk: Essential for combining the ingredients of the vinaigrette smoothly.
Large bowl: Perfect for tossing the arugula with the vinaigrette to ensure even coating.
Measuring cups: Necessary for accurately measuring the arugula, olive oil, and toasted pine nuts.
Measuring spoons: Use these to measure the lemon juice and dijon mustard precisely.
Tongs: Handy for tossing the arugula with the vinaigrette without bruising the leaves.
Salad spinner: Useful for washing and drying the arugula thoroughly before use.
Skillet: If you choose to toast the pine nuts yourself, a skillet will be needed for even toasting.
Spatula: Helps in stirring and ensuring the pine nuts are evenly toasted in the skillet.
How to Save Time on Making This Salad
Prepare the vinaigrette ahead: Whisk together the olive oil, lemon juice, and dijon mustard in advance and store in the fridge.
Pre-wash the arugula: Wash and dry the arugula ahead of time and store it in a sealed container.
Toast pine nuts in bulk: Toast a larger batch of pine nuts and store them in an airtight container for future use.
Use a salad spinner: Quickly dry the arugula with a salad spinner to save time.
Batch prep ingredients: Prepare multiple servings of the vinaigrette and arugula at once for easy assembly later.
Arugula Salad With Lemon Vinaigrette
Ingredients
Main Ingredients
- 4 cups arugula
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- ¼ cup toasted pine nuts optional
Instructions
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
- In a large bowl, toss arugula with the vinaigrette.
- Top with toasted pine nuts if using.
Nutritional Value
Keywords
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