I love arugula and it’s starting to be an addiction. What I don’t like are those plastic boxes it comes in – you know, the organic stuff from California? I hate waste and seeing those plastic boxes piled up in my recycling bin doesn’t make me feel too good. And while those boxes do make excellent storage for sewing notions and other bits, bobs and loose ends, I only have so much shelf space. If I could belong to an arugula-and-garlic-only CSA I’d be one happy customer.
The salad that started my addiction is a super simple one. The arugula has such a good bitter bite that it doesn’t need much. Just a squeeze of lemon, a bit of oil and a generous grating of fresh Parmesan cheese. That’s it. It tastes simple, rustic and totally satisfying. Not something you’d expect to hear when describing a green salad. Serve it at a dinner party and you’ll have people asking for the recipe. The recipe I’ve given below says it serves 2 people, but really, I could eat the whole thing in one go.
The second salad version has a bit more going on. I was inspired by the Rucola con Limone salad at Via Tevere, the new-ish pizza joint in our neighbourhood. Along with the arugula, lemon and Parmesan, there’s a good smattering of capers and raw strips of red onion along for the ride. It’s an excellent combo. Don’t fear the raw onion – I soak them in ice water for 15-30 minutes which renders them relatively harmless but perfectly crunchy.
elsewhere: Love grapefruit? Hate grapefruit? Head to Poppytalk and get my recipe for a grapefruit ginger brûlée. It makes grapefruit converts. Truth!
super simple arugula salad
I use hazelnut oil in the recipe, but olive oil is a perfectly fine substitute.1/2 5oz box of arugula
1/2 lemon
1/2 – 1 t hazelnut oil
Parmesan cheese, gratedRinse & dry arugula, dump in a large bowl and drizzle with the hazelnut oil. Give the lemon a light squeeze over the greens – you probably don’t want to use the entire half. Toss with your hands and taste to make sure you’ve got the lemon right. Generously grate some Parmesan cheese over top, toss and dig in. Serves 1-2.
Print This Recipe
arugula salad with lemon caper vinaigrette
1 5oz box of arugula
1/4 – 1/2 red onion, thinly sliced1 clove garlic, minced
1 rounded t dijon mustard
1/2 t honey
2 – 3 T freshly squeezed lemon juice
3 T olive or hazelnut oil
1 rounded T capers
pinch of salt & a good grind of pepperParmesan cheese, grated
Wash and dry arugula and set in a large serving bowl. Add onion slices into a small bowl filled with ice water and let sit for 15-30 minutes. Drain well and add to salad. Shake up the vinaigrette ingredients in a small jar, tasting to adjust seasoning. Toss with dressing – you might have some leftover to use another day – and then sprinkle with a good amount of Parmesan cheese. Serves 4.
The caper addition is an awesome idea! Arugula is by far my favorite salad green and I’m always looking for ways to spruce it up.
Capers! Good idea. And may I recommend toasted walnuts as an addition to the first salad? That’s one of my all-time favorites as well.
Oh my, I love arugula, too! I could probably eat it every day and I would also love an arugular/garlic CSA 🙂 It always makes me think of the Barefoot Contessa’s White Pizza with lemony arugula on top. I made it long ago and it was the moment I fell in love with arugula. You’re so right, just a little lemon and Parm..mmmm. I’ll have to try capers next time!
Yes, I had that salad when I went to Via Tevere and it is awesome. So is arugula on pizza.
The arugula salad I make is inspired by the now-closed Refuel, and is similar to yours, but I omit the parmesan, add some minced garlic, and make it *super* lemony!
I know, I feel the same way about the plastic salad containers which is why I try not to buy them as much anymore. Especially since I can never get through the container in time before the greens begin to go mushy.
Both salads sound delicious to me and I love parmesan on just about everything. These salads are so easy to re-create too! Must give hazelnut oil a try.
I’m such a sucker for the peppery bite of arugula. And, as far as winter greens go, it’s my favorite. Needs so little to really make them shine.
The hazelnut oil is a pretty brilliant move, if I do say so.
I have never had arugula! I must try it now. Your pictures of the salad are beautiful, by the way:)
My husband is an arugula salad fiend – I’ll have to try this version! I agree completely though – there’s got to be a better way than those big plastic boxes they so often sell it in.
Joanne, it’s really great with capers – the bitter greens stand up well with all that flavour!
Okay, emmycooks, sounds good. I’ll add it to my next salad. Thanks!
Nicole, I love arugula on pizza! Now, I’m having cravings 🙂
Oooh, Lydia, garlic is a great addition. I’ll try it – but probably with some cheese too!
Bijoux, the arugula comes in smaller containers than those larger mixed greens bins. Still, it’s a lot of plastic.
Thanks Lori!
Connie, what are you waiting for? It’s a great green. Thanks!
Yes, what’s with those boxes, jess?! Geez.
I’m with you, I love arugula also, will be making this salad tonight!
Thanks Marie, hope you enjoy!
hazelnut oil
yes of course!
excellent idea!
Thanks vsb!! It’s a good oil 🙂
I must thank you for this post. I have been making double batches of the second salad (with the lemon caper dressing) 3+ times per week since you posted it. Seriously. Thank. You. Havent been able to get our hands on any arugula for the last couple of weeks so we have been using curly endive which actually works really well. It softens a little overnight but doesn’t get soggy and makes for a great lunch the next day. Once again thanks for the amazing recipe !!
KA, so glad you love the salad! I’m sure the curly endive would be a great replacement. Thanks for commenting.
Hi, Lady! Hazelnut oil!? Brilliant! Going to have to try that. I think I go thru almost as much arugula as you. If you do find an *unboxed* source, please let me know!!
Katrin, the farmer’s market should have some and if you’re the Katrin I know in person, then A1 food market (I think that’s what it’s called – across from the Mercato) on the Drive carries it often!