Ingredients
Lemon Basil Vinaigrette
- 2 lemons, zested and juiced (approx. ¼-⅓ cup juice)
- ½ cup packed fresh basil leaves and tender stems (approx. ¾ ounce)
- ⅓ cup extra virgin olive oil
- 1-2 tablespoons white wine or champagne vinegar
- 2 teaspoons honey (can substitute agave nectar or pure maple syrup)
- 2 cloves garlic
- Kosher salt and ground black pepper, to season
Salad
- 4 ounces baby arugula
- ⅓ cup shaved parmesan cheese
- ¼ cup toasted pine nuts
- Optional add-ins: sliced cucumber, shaved onion or shallot, diced tomatoes, Castelvetrano olives, capers, marinated artichoke hearts, homemade croutons or toasted panko breadcrumbs
- Kosher salt and ground black pepper, to season
Instructions
- Prep the Lemon Basil Vinaigrette: Add all vinaigrette ingredients—lemon juice and zest, fresh basil, extra virgin olive oil, white wine or champagne vinegar, honey, garlic, kosher salt, and ground black pepper—to a small blender. Season with about 1 teaspoon kosher salt and ground black pepper to taste.
- Blend the Vinaigrette: Blend the mixture until smooth and fully emulsified. Taste the dressing and adjust the seasoning as needed. Set aside or transfer to an airtight container and refrigerate for up to one week.
- Assemble the Salad: In a large bowl, combine the baby arugula, shaved parmesan cheese, toasted pine nuts, and any optional add-ins you prefer, such as vegetables or briny bits. Season with a pinch of kosher salt and ground black pepper.
- Toss with Vinaigrette: Drizzle the prepared lemon basil vinaigrette over the salad ingredients. Toss thoroughly to coat everything evenly. Taste and adjust seasoning if necessary.
- Serve: Serve the salad immediately to enjoy the fresh flavors and crisp textures.
Notes
- For best results, use a small blender or immersion blender to emulsify the vinaigrette smoothly.
- You can store the vinaigrette in the refrigerator in an airtight container for up to 1 week.
- Optional add-ins allow you to customize the salad to your taste and seasonality.
- To toast pine nuts, heat them gently in a dry skillet over medium heat until golden and fragrant, about 2-3 minutes, stirring frequently.
- This salad is best served immediately after tossing to maintain the arugula’s crispness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
