The Barefoot Contessa's Arugula With Parmesan Recipe

Ina Garten's unbelievably easy and flavorful arugula salad recipe! Experience the peppery bite of arugula perfectly balanced by a bright, lemony vinaigrette and the sharp, spicy kick of Parmigiano-Reggiano. This 10-minute recipe is the perfect side dish or light lunch, showcasing the best of fresh, simple ingredients. Elevate your weeknight meal with this elegant and satisfying salad.

Prep Time 10 mins
Cook Time 10 mins
Calories 249.9 kcal
Protein 16g
Rating 5.0 (1 Reviews)
The Barefoot Contessa's Arugula With Parmesan 21

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for The Barefoot Contessa's Arugula With Parmesan

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How to Make The Barefoot Contessa's Arugula With Parmesan

  1. Wash and thoroughly dry 5 ounces of arugula. Remove any thick stems or tough roots.
  2. In a small bowl, whisk together 2 tablespoons of fresh lemon juice, 4 tablespoons of extra virgin olive oil, 1/2 teaspoon of sea salt, and 1/4 teaspoon of freshly ground black pepper.
  3. Add the dried arugula to a large bowl.
  4. Pour the vinaigrette over the arugula and gently toss to coat.
  5. Using a vegetable peeler or sharp knife, shave 2 ounces of Parmigiano-Reggiano cheese into large, thin shards.
  6. Arrange the arugula salad on individual plates or a serving platter.
  7. Top with the shaved Parmesan cheese and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

19 g

Sugar

4g

Fat

28g

Carbs

0g