Arugula Salad with Lemon Honey Vinaigrette

Arugula Salad with Lemon Honey Vinaigrette

Do you find it easy to get your greens in every day? I go in waves. Sometimes I just crave greens and then there are times when vegetables are the very last thing I want. It’s definitely seasonal for me, and summer makes it easier to load up on leafy greens and raw veggies. But it’s super important all year round. My mom was brilliant at getting us to eat our greens. It didn’t matter what the main dish was at dinner time, it was always – always – accompanied by a green salad. She would make it very basic – lettuce, tomato and cucumber (no tomatoes for my sister). And she would line up the bottles of salad dressing so that we could each pick what we wanted. And you know what? It was never a thing! We just ate our salads – no complaining, no drama. I’m happy to say that it works the same way in our house now with my own children. Side salads are a great way to hit that daily greens quota, and this Arugula Salad with Lemon Honey Vinaigrette is one of my favorite side salads.

Arugula can be an acquired taste for many because of its peppery bite, which I think is a nice change-up from romaine or spinach. Arugula is especially nice as a side salad next to rich foods like pasta or my White Truffle Pizza. It has a little bit of bitterness to it that helps to cut the fattiness of an indulgent main course. The dressing for this Arugula Salad with Lemon Honey Vinaigrette has a touch of sweetness which mellows it out a bit, making it a good starter salad for those who haven’t tried arugula.

But hands down, my favorite part of this salad is the breadcrumbs. Sourdough is my bread of choice for making croutons and breadcrumbs, but you could certainly swap it out for ciabatta or Italian bread. Instead of toasting them in the oven, you’ll do it right in a frying pan, which saves time. The breadcrumbs will keep in an airtight container for several days.

Making this Arugula Salad with Lemon Honey Vinaigrette shouldn’t take longer than 15 minutes, so you can focus your time on your main course. Add it to your arsenal for when you want to sneak some greens in, but don’t necessarily want salad as your meal. It’s easy and fresh, and the crunch of the breadcrumbs are super satisfying. Oh, and definitely don’t forget the shaved Parmesan on top – cause cheese makes everything better. Enjoy!

For the Salad

  • 3 Tbsp. extra virgin olive oil
  • 3 Tbsp. lemon juice
  • 1 Tbsp. honey
  • 2 cloves garlic, minced
  • 4 cups arugula, rinsed and dried

For the Breadcrumbs

  • 1/2 loaf of sourdough bread
  • zest of 1/2 lemon
  • 3 Tbsp. extra virgin olive oil

Make the dressing: In a small bowl, whisk together the lemon juice, honey and garlic. Whisking constantly, slowly pour in the olive oil until all ingredients are incorporated. Season with salt and pepper. Toss with the arugula.

Make the breadcrumbs: Place the sourdough into a food processor and pulse until you have 3 cups of crumbs the size of large peas. Pour breadcrumbs into a bowl and coat with olive oil and lemon zest. Season with salt and pepper. Toast in a large frying pan over medium heat, moving the breadcrumbs around for even cooking, about 5-10 minutes, until browned and crispy. Toss with the arugula and top with shaved Parmesan cheese.

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