Arugula Salad Recipe, also known as Rocket Salad, is a fresh, French-inspired recipe. It is perfect for spring, summer, or any time of year, as all the ingredients are readily available at grocery stores. It is a celebration of fresh arugula greens and roasted asparagus, kissed with zesty citrus lemon vinaigrette and crowned with Parmigiano Reggiano or Parmesan cheese. It's perfect for brunch, lunch, or a light dinner-and yes, it's très chic, just like these classic French salads: Bacon and Egg Salad, not just the usual Cabbage Salad, or Lentil Salad.
Fun Facts:
Arugula has a peppery, bold flavor and is beautifully French, having been a long staple in Mediterranean kitchens. Inspired by Provençal simplicity, it is more than a side dish; it's a party of texture, flavor, and elegance.
- You often see arugula in spring salad blends, but it's actually part of the cabbage and mustard green family. That's why it has that bold, peppery kick that chefs and home cooks love; it comes from its family. Its spicy edge plays well with spunky flavors like salty cheese or zesty citrus.
- It also goes by a few names, not just arugula, rocket, rucola, or roquette, which are the most common. There are many varieties with each having its own unique spicy kick, like Astro, Garden Tangy, Italian Cress, Red Dragon, Selvatica, Slow Bolt, Wasabi, and Wild Rocket. Some give you a little hint as to their main feature by their name. A few are ready to eat in 30 days after planting, and some have colorful leaves or a unique shape that makes a beautiful salad.
- And, it's not just for greens. Try it on a hot pizza, blended into pesto, sauce, or gently sautéed as an easy side. It also adds a lovely twist to soups, pastas, (think Italian Cress), and whatever else you're cooking up.
- You can find it year-round, but it really shines in early spring (although some are cold-resistant, making them useful in fall), and it's super simple to prep.
- It may cost a bit more than lettuce, but not super expensive.
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❤️Why You'll Fall in Love with This Recipe
- Quick and easy: Ready in under 30 minutes, with minimal cooking.
- Elegant presentation: The asparagus ribbons and natural shape of the arugula leaves present a lovely bouquet together.
- Flavor-packed: Peppery arugula, nutty parmesan, and zesty lemon vinaigrette is like a chef's kiss!
- Versatile: Serve on its own, on pizza, or as a side to a main dish.
- Gluten-free & Vegan: Simply omit the cheese.
- A French salad that is delicious all year, but especially wonderful in spring when the vegetables are young and freshly picked!
- Easily adaptable for all seasons. (See my suggestions below.)
- Superb side dish next to Poached Salmon, Quiche Lorraine, or a French pizza-like dish, Pissaladière.
📝Ingredient Notes
- Arugula (aka rocket): Choose baby arugula for a tender, milder flavor.
- Asparagus: Thick spears work best for shaving. Thin ones tend to snap.
- Parmesan cheese: Freshly grated is the best, but using the other will not ruin your salad.
- Lemon dressing or vinaigrette: Fresh lemon juice is always better than bottled juice in most recipes, in my opinion.
- Balsamic vinegar: If you have white balsamic vinegar, use it in this dressing as it is milder and sweeter and works better for delicate greens.
🔻Quantities are in the recipe card below.
🔄Substitutions & Variations
🔄Arugula ➺ baby spinach, or watercress for a gentler flavor.
🔄Balsamic vinegar ➺ White balsamic vinegar, champagne vinegar, or rice vinegar.
🔄Parmesan ➺ Asiago, Pecorino Romano, Grana Padano, or feta cheese.
🔄Honey/maple syrup ➺ agave nectar, or a pinch of sugar.
💫Variations
💫Is someone in your family not a fan of asparagus? Leave it out and call it simply an Arugula Salad. Adjust the other ingredients down or add more arugula to replace the quantity of asparagus.
💫You can do the same thing in reverse with the arugula by leaving it out, adjusting the quantity of the other ingredients, and you have a tasty Asparagus Salad. However, I would cut the asparagus into shorter lengths after roasting, if just using asparagus. Learn How To Cook Asparagus and try these two recipes: Cream Of Asparagus Soup and Asparagus With Sauce.
💫The amazing zesty lemon dressing will perk up other vegetable and fruit dishes, so make a little extra as leftovers are handy to have.
💫If you want to make this recipe in the fall or winter, add slices of grilled squash, pomegranate arils (seeds), or scallions.
💫In summer, shake it up with fresh berries as they come in season, like strawberries or blueberries.
💫Add a little crunch with toasted chickpeas or pine nuts, chopped cashews, or almonds.
🍴Kitchen Tools You'll Need
- Vegetable peeler (for shaving asparagus and parmesan)
- Sheet pan
- Mixing bowls
- Whisk
- Measuring spoons and cups
- Broiler or oven
- Chef's knife
🔢Instruction Notes
Start your arugula salad by preheating the oven to Moderately Hot 400°F/200°C/Gas 6. Then wash the produce and dry it thoroughly with a clean towel.
- Step 1: With a vegetable peeler, shave the asparagus spears into long ribbons. The thick woody ends may not peel; simply cut them off.
- Step 2: Place asparagus in a bowl (or on a parchment-lined baking sheet), toss with olive oil, and season with salt and pepper.
- Step 3: Then lay strips on a lined baking sheet.
- Step 4: Roast for 6-8 minutes on middle rack of the oven. Keep a close eye on them so they do not brown too much, then remove from oven and let them cool before adding to arugula.
- Step 5: Place washed and dried arugula in a serving bowl. Sprinkle with 2 tablespoons of lemon dressing and season with salt and pepper. Toss gently with your hands or tongs to prevent bruising the delicate greens.
- Step 6: Toss in asparagus ribbons, drizzle lemon vinaigrette over top, sprinkle with parmesan cheese, and garnish with strawberries. Pass the pepper grinder!
👇Make It Failproof
Shaving asparagus: Lay it flat and peel away from your body for long ribbons.
🤔Wondering what to do with the woody ends of the asparagus besides throwing them out? You don't have to throw those ends out after spending all that money to buy them; trim the ends off, pop them in a plastic bag, and save them in the freezer to flavor soup stock or sauces or add them to a smoothie!
🖼️Graphic Snapshot Of How To Make This Recipe
In France, the presentation of food is part of the pleasure. A salad isn't just tossed… It's composed. To bring a touch of Mediterranean charm to your table, I've created a simple visual guide and a written guide that shows how to layer the ingredients to present a pleasing dish. When you serve guests, this plating method turns a humble salad into a work of art!
Love this recipe graphic? Feel free to download it for your own cooking or share it in
an email with your foodie friends, just make sure to include a link back to this page so they know where the magic came from. If you post it on your website, same deal: link back here, please! This graphic is copyrighted, so no selling or giving it away as your own. Thanks for keeping it kind and delicious! Judith ♡ᝰ.ᐟ
🍽️ Plating Guide For Arugula Salad
🔘Use A Wide, Shallow Plate
- A large white ceramic plate lets the colors pop and gives the salad room to breathe.
- Avoid deep bowls as arugula is delicate and will bruise easily if tossed to much.
🍃Layer Ingredients With Intention
- Start with a loose bed of arugula, letting some leaves spill over the edge.
- Tuck citrus segments and asparagus ribbons in between the leaves-not just on top.
- Scatter cheese, nuts, and other garnishes last for a sense of spontaneity, but don't overdo it.
🌈Use Colors And Textures For Contrast
- Choose ingredients that visually contrast, such as bright orange citrus, deep green arugula, asparagus ribboned to show pale insides and green edges, white cheese, and golden nuts.
- Add a few edible flowers (like nasturtiums or pansies) for a Provençal touch.
💧Drizzle, Don't Drench
- Spoon or drizzle the vinaigrette lightly across the top; don't toss everything in advance, or you will have a soggy salad.
- Let droplets glisten on the leaves for a fresh, just-dressed look.
🌱Garnish With Height
- A small tuft of microgreens or a sprig of fresh tarragon adds vertical interest.
- A twist of lemon peel or a few curls of shaved Parmesan can top the center.
♛Serve With Style
- Pair with a linen napkin, a slice of crusty baguette, and a chilled glass of rosé.
- If serving individually, use coupe-style salad plates or small shallow bowls.
🎁Bonus Tip
Want to impress guests? Plate each salad individually and serve with a handwritten menu card or printable pairing guide. Impressive!
💁🏼♀️What To Serve with This Recipe
- Seafood and Poultry options: Sautéed Scallops, Mediterranean Grilled Chicken, or Chicken with Morels, or Fried Rice With Shrimp for a seafood lunch.
- Traditional French Food pairings: Classic Tarte Flambée, Croque Monsieur, Traditional Leek and Gruyère Flan, or Easy French Onion Soup
- Serve with eggs, Soft-boiled eggs, or a simple Cheese Omelet for a brunch twist.
🍷Wine Pairing
Sauvignon Blanc: A white wine that goes with the dressing beautifully.
Chablis: A crisp French white complements the asparagus.
Rosé: Dry and floral, perfect for this salad.
Visit France's Wine regions to see what they have to offer.
❄️Storage
Fridge: Storing dressed salad usually results in soggy greens. If you want to make this salad ahead, prepare the vegetables, dry them well, and store them in an airtight container for up to 2-3 days.
Lemon Vinaigrette: Mix up, place in an airtight container, and it will keep for 2 weeks in the fridge. Shake or whisk well before use, as the ingredients will separate.
Freezer: Not recommended. Arugula and asparagus lose texture when frozen.
💡Expert Tips
- Chill your salad bowl before tossing for extra crispness.
- Use a microplane for ultra-fine Parmesan shavings.
- Make extra vinaigrette, it's magic on roasted veggies and grilled meats.
- For pizza: Chop leftover salad finer and spread on the crust, layer with mozzarella, and bake until bubbly. Grab a glass of wine!
❔FAQ
Yes, you can prep the asparagus and vinaigrette ahead, but toss the salad just before serving to keep it fresh and prevent the greens from becoming soggy.
Yes, broil the asparagus for 3-4 minutes instead, keeping a close eye on it to prevent it from burning.
Oui! Naturally gluten-free and perfect for GF guests.
📖 Recipe
Arugula Salad Recipe with Roasted Asparagus and Zesty Lemon Salad Dressing
Ingredients
Salad Ingredients
- 16 spears asparagus thickly stalked
- 1 tablespoon olive oil extra virgin
- ½ teaspoon salt
- Freshly ground black pepper to taste
- 6 cups arugula
- 3-4 tablespoon lemon dressing (recipe below)
- ¼ cup parmesan grated
Lemon Dressing
- ⅓ cup lemon juice fresh
- ⅓ cup white balsamic vinegar
- 2 teaspoon honey or maple syrup
- 1 teaspoon salt
- 1 cup olive oil extra-virgin
- A little of your favorite herbs thyme, basil, marjoram, rosemary, parsley. Start small as you can always add more.
Instructions
Making The Salad
- Preheat the oven to Moderately Hot 400°F/200°C/Gas 6.
- Wash the produce and dry thoroughly with a clean towel.
- Prep the asparagus first: Using a vegetable peeler, shave each asparagus stalk into long ribbons. The thick woody ends may not peel, simply cut them off. (Save for soup stalk by placing in a sealed bag and freezing.)
- Place asparagus in a bowl (or on a parchment lined baking sheet) toss with olive oil and season with salt and pepper. Then lay strips on lined baking sheet.
- Roast for 6-8 minutes on middle rack of the oven. Keep a close eye on them so they do not brown too much, then remove from oven and let them cool before adding to arugula.
- Place washed and dried arugula in a serving bowl. Sprinkle with 2 tablespoons of lemon dressing and season with salt and pepper. Toss gently with your hands to prevent bruising the delicate greens. (Tongs can also be used if you prefer.)
- Once the asparagus is cool add it to the arugula with another tablespoon of the dressing and toss lightly.
- Grate the Parmesan over the top of the salad and you are ready to serve. Pass the pepper grinder.
Making The Dressing/Vinaigrette
- In a bowl large enough to hold 21/2 - 3 cups add the lemon juice, balsamic vinegar, honey and salt.
- Whisk until salt dissolves before adding oil as salt will not combine with oil.
- Then add any additional herbs and stir.
- NOTE: The lemon vinaigrette will keep in the fridge in an airtight container for at least 2-3 weeks. Whisk well to combine ingredients as they will separate over time.
Notes
Why You'll Love This Recipe
- It's quick, under 30 minutes from start to finish.
- It's easy and simple to make.
- It's full of flavor.
- It's versatile, so many ways to shake it up.
- It's gluten-free and vegan.
- It's easily adaptable to all four seasons.
- It's an excellent side dish to meat dishes, egg recipes, pizza type dishes, and so many more.
Tip
Follow the plating guide for an elegant presentation. Be creative!
Nutrition
👩🏻🔬 Food Safety
- Wash produce, arugula, and asparagus thoroughly.
- Keep vinaigrette refrigerated and discard after 2 weeks.
- Don't leave dressed salad out for more than 2 hours because greens wilt and bacteria love moisture.
Related
Looking for other recipes like this? Try these:
Pairing
More favorite dishes to serve with this arugula salad recipe:
What's your favorite way to enjoy arugula? Share in the comments!
Judith says
There are so many reasons to love this salad. It is made traditionally with spring vegetables, but I give delicious suggestions for making it suitable for all seasons. It's easy and quick if you need that. Most of all, it is a salad to fall in love with! 𐙚⋆°｡⋆♡