Arugula and Parmigiano Reggiano salad

This is one of my go-to salads – both for a weeknight dinner and for a fancy dinner party.

serves: 4        difficulty: easy      prep time: <10 min


  • 1 lbs arugula – pre-washed
  • 2 tbs lemon juice or Balsamic vinegar
  • 6 tbs extra virgin olive oil
  • 6 oz grated Parmigiano Reggiano


First make the dressing. This is a classic vinaigrette with 1/3 acid and 2/3 oil proportion. Place the acid – lemon juice or Balsamic – and the olive oil in a small glass jar that has a lid (I use leftover jars from things like jams). Close the lid and shake vigorously. Dressing is ready.

Place the arugula in a bowl and toss with the dressing.



Plate the salad, and grate Parmigiano Reggiano on each plate. I usually use a truffle shaver to grate the Parmigiano.


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