About this recipe

A bright, peppery Italian-inspired salad that comes together in minutes. Fresh baby arugula is tossed in a simple lemon vinaigrette, then topped with shaved Parmesan and a crack of black pepper. Elegant enough for a dinner party, easy enough for a weeknight — this is the kind of salad that makes people ask for the recipe.

Instructions

1. 1

   Make the vinaigrette: In a small mixing bowl or quart jar, combine the lemon juice, Dijon mustard, grated garlic, kosher salt, black pepper, and honey (if using). Whisk or shake to combine.

2. 2

   Slowly drizzle in the extra-virgin olive oil while whisking constantly (or add it to the quart jar and shake vigorously) until the dressing is emulsified and slightly thickened. Stir in the lemon zest if using. Taste and adjust kosher salt or lemon juice as needed.

3. 3

   Place the baby arugula in a large salad mixing bowl. Drizzle about three-quarters of the vinaigrette over the greens — you can always add more, but you can't take it away.

4. 4

   Gently toss the baby arugula with your hands or tongs until every leaf is lightly coated. Taste a leaf — add more dressing if needed.

5. 5

   Transfer to a serving platter or individual plates. Scatter the shaved Parmesan cheese generously over the top.

6. 6

   Finish with several generous cracks of fresh black pepper. Serve immediately.