arugula salad with simple lemon vinaigrette
Prep time
Total time
vinaigrette recipe yields enough to lightly dress a salad for four
Serves: 4
  • 2 tablespoons freshly squeezed lemon juice
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground pepper - we love pepper in our salad, so I used a bit more than ¼ teaspoon
  • ¼ cup (4 tablespoons) extra-virgin olive oil
  • optional - pinch of red pepper flakes
  • arugula or mixed greens - the amount you use will depend on the crowd you're serving
  • chunk of Parmesan cheese
  1. In a small bowl or small glass jar with a lid, (I used a recycled glass jelly jar) whisk together 2 tablespoons lemon juice, ½ teaspoon sea salt and ¼ teaspoon freshly ground pepper (you can add the pinch of red pepper flakes if using).
  2. Slowly add in ¼ cup extra-virgin olive oil, whisking until emulsified, or put the lid on a jar and shake the ingredients until emulsified.
  3. Once the dressing is mixed, give it a taste and adjust the seasonings.
  4. Tasting tip: For the most accurate idea of what the dressing will taste like on your salad, dip a leaf into the dressing, shake off the excess, and give it a try.
  5. Put a bunch of arugula into a large salad bowl, lightly drizzle vinaigrette over the arugula and toss gently to combine.
  6. Using a vegetable peeler, shave thin slices of Parmesan over the top of the salad.
  7. Keep leftover dressing in a sealed jar in the refrigerator for 2 - 3 days.
  8. Make sure to bring the dressing to room temperature, as the olive oil will firm up in the refrigerator. Also, make sure to shake or whisk the dressing well before using again.
This dressing tastes great on any green. I either use arugula or mixed greens.
Recipe by Marin Mama Cooks at