Arugula Salad With Lemon Parmesan Dressing

Peppery arugula doesn’t need much to shine, just a bright, punchy dressing and something sweet to play against its bite. Here that’s a creamy lemon-Parmesan dressing and a handful of halved cherry tomatoes, and the whole thing comes together in the time it takes to run a blender.

The dressing is what sets this apart from a basic oil-and-lemon toss. Blitzing the Parmesan right into the olive oil, lemon juice, and zest emulsifies it into something thick and creamy that clings to every leaf instead of pooling at the bottom of the bowl. Using both the juice and the grated peel layers in lemon two ways, sharp and floral.

Best of all, the dressing keeps in the fridge for up to three days, so you can make it ahead. Just toss the greens and tomatoes at the last minute, using only enough dressing to lightly coat, so the delicate arugula stays perky instead of wilting.

Kitchen Tips

• Use freshly grated Parmesan and fresh lemon; the dressing is simple enough that quality really shows.
• Dress the salad just before serving and use a light hand; over-dressed arugula wilts and goes limp fast.
• Make the dressing up to three days ahead and keep it chilled for a grab-and-go side.

Variations

• Add shaved Parmesan, toasted pine nuts, or thin-sliced red onion.
• Scatter on avocado or white beans to turn it into more of a meal.
• Lay the dressed arugula over grilled chicken, steak, or pizza as a fresh topping.