Restaurant Style Arugula Salad is the perfect fresh and light side dish to any meal. This super easy salad is used in restaurants all over the world.
This very simple salad is a popular accompaniment to dishes served in restaurants around the world. Arugula salad is especially popular in Italian cuisine. It’s flavored with a light lemon vinaigrette. Don’t let the simplicity fool you. This salad is still full of flavor, but subtle enough to complement a variety of dishes. No wonder it’s so popular in restaurants!
What is arugula?
Arugula is an aromatic salad vegetable. People describe the taste as peppery. Because it has such a strong flavor, it is sometimes used as an herbal remedy. It’s a great green salad for a simple salad because it packs so much flavor on its own.
Is there another name for arugula?
Arugula may also be called arugula, arugula, arugula, or arugula.
What is a good substitute for arugula?
If you don’t have access to fresh arugula, you can also use other tangy vegetables like watercress, dandelion greens, or endive.
Can arugula be cooked?
Yes! For softer salads, you can cook arugula simply and lightly until it starts to wilt. Like spinach, you can also cook arugula darker for an entirely different arugula experience.
Fun fact: Arugula is actually classified as a cruciferous vegetable rather than a leafy green, in the same category as broccoli, cabbage, and bok choy.
Can you add some toppings to this salad?
Because arugula is an herb and flavorful green in its own right, it can remain the star of the show in simple salads without a lot of toppings. You can of course add more toppings to the salad, like red onions, tomatoes, or even feta or goat cheese. Adding other bold flavors will only make for a bolder salad, not a simple and light side dish as written.
This salad pairs well with the following restaurant quality recipes:
- 5 ounce baby arugula
- 1/4 cup shaved parmesan cheese
- 1/4 cup Extra virgin olive oil
- 1 teaspoon lemon peel
- 2 tablespoon fresh squeezed lemon juice
- 1 teaspoon white wine vinegar
- 1/2 teaspoon sugar
- 1 clove garlic broken
In a large salad bowl, toss arugula with shaved Parmesan.
In a small mixing bowl, whisk together lemon zest, lemon juice, garlic, vinegar, sugar, and olive oil.
Pour dressing over arugula and toss to coat.
Calories: 188kcal | carbohydrate: 8G | protein: 6G | fat: 14G | Saturated fat: 2G | cholesterol: 2mg | sodium: 180mg | Potassium: 219mg | sugar: 1G | Vitamin A: 865unit | Vitamin C: 9.1mg | calcium: 175mg | iron: 1.3mg